Allinsons Vegetarian Cookbook

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Description: Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish...

Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.

It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals. but also cause rheumatism and gout. soda.
BUTCHERS' MEAT AND FISH. The recipes have been written bearing in mind the necessity for a wholesome diet. which is liked by so many on account of its convenience. one for each day in a month. it has to be left to the good judgment of the readers to use them on rare occasions only. the abuse of pulse food was generally the chief one. savouries or sweets. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence. not to eat much pulse. and often are the primary cause of stone in the kidney and bladder. I have known several people who tried vegetarianism who have given up the trial in despair. I will now give a list of the composition of the various foods. those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. or cream. baking powder. namely. soda and bicarbonate of soda. Even salt and spices are best used in great moderation. for instance. and all fruit or vegetable puddings which are boiled in a paste. who are often at a loss for recipes for non-flesh dishes. like arsenic. In breads and cakes I have used a small quantity of yeast for the rising of the dough. lentils or peas perhaps once a week. mixed with baking powder.W. because they have an idea that only they will support them when the use of meat is abandoned. baking powder had been used. and general discomfort. when I inquired closely into the causes. For such this book will especially prove useful. tartaric acid. Thoroughly soaked sago should be used in all dishes. as well as to vegetarians who may wish to use it for reference. is nothing but ordinary flour mixed with some sort of baking powder. and then only when they have plenty of physical work to do. if our dishes could be prepared without them it would be far the best. Nowadays most people admit that "too much meat is eaten". or lodge with others who do not understand how to provide for them. it can easily be done by an addition of butter. nitrogenous foods in rather large quantities. Vegetarians also frequently stay with non-vegetarian friends. as. I have tried to make this a hygienic cookery book. roly-poly pudding. When soaked sago is used (taking a teacupful of dry sago to two breakfastcupfuls of meal) a light paste will be obtained which would mislead any meat eater into the belief that suet or. and these chemicals have been left out of this book entirely. published by the Vegetarian Society in Manchester. Flesh F. I wish here to impress on vegetarians. at any rate. The results to persons of sedentary habits of eating pulse foods often are indigestion. coloured and flavoured. I hope. bicarbonate of soda. and give rise to various stomach troubles. eggs. for instance.
. and it will be better for the health of each individual if the plainer dishes only are prepared for the daily table. They are foods which. They are often used in the making of acid drinks. to be beneficial to the system of the consumer. and often cause acute dyspepsia. and. giving suitable recipes with quantities for one person only. and they will be found to be less rich than those in most of the cookery books published. and the result is that many of the chemicals in the market are mixed with other still worse poisons. and those who wish to give the diet a trial. in which a substitute for suet is required to lighten the mixture. which may be instructive and useful to those to whom the study of dietetics is new. but there are a number of dishes introduced which can hardly claim to be hygienic.VINNYS A1 STORE
This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians. These few remarks will. are all most injurious to the system. Duncan. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is. Self-raising flour. heavy and dull feelings. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public. They take these very concentrated. They irritate the stomach violently. the most concentrated of all foods. that is. which always demands cheap goods. Tartaric acid and citric acid also belong to the class of injurious chemicals. Baking powder. Not only do they delay the digestion of the foods in which they are used. The list is copied from a little pamphlet by A. in the same way egg powders are simply starch powders. and citric acid. she is often at a loss how to set about it. Should any one wish to make the dishes richer. the first step towards it is to use them as sparingly as possible. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. but also to flesh eaters. convince the readers that all these chemicals are best avoided in culinary preparations. require a great deal of muscular exertion on his part. for in it will be found a set of thirty menus. in boiled savouries or sweets which are largely made of wholemeal. come on the table perhaps once a month. this is the rock on which many "would-be vegetarians" come to grief. In my own household butter beans. when lemons are not handy. but it takes a long time to wean people entirely from the use of condiments. in vegetable haggis. tartaric acid. None but those persons who have strong digestive organs should eat pulse foods at all.

WB 37. J.0 Cheese.2 87..
I now leave this book in the hands of the public.3 0..0 4.9 Goats' Mk.0 2. WB 1. mean of 70 analyses. [B] Malic acid. 41.0 35.7%.8 1.5 88.. 7 brands.VINNYS A1 STORE
MILK AND DAIRY PRODUCE. K. A.8 22.9 0.4 11. Blyth. use those only which are conducive to health.2 2.0 4.5 55. Cows' Milk 4.2 Hens' Eggs[A][G] 14.7
[A] Contains 0.3 -----------86.3 54. If they learn to prepare wholesome and pure food.25 4. [D] Tartaric acid.75 0.2 9. 2.
The letters refer to the authorities for the analyses:—J.6 71.8 0. Glo'ster. J.0 2.5 5. WB 3.0 5.[H] 10. [E] Without stones. dble.1 Cheese.
. 38.4 0.7 Hum'n Mk. Healthful cookery must result in health to the household and. therefore.0 89. WB 3.B.0 10. American. Otto Hehner. James Bell. H. and you will be rewarded by an increase of health and consequently of happiness.5 5.1%.W.56 0..0%..2 0. cane sugar.0 23. Johnstone. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).7 35. C.5 Condensed Milk.0 Butter 2.5 4.0 Skim Milk 4.9 86. those who are dependent on them will benefit by it. [H] Mean of 13 analyses. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty.. [C] Citric acid. The health of the nation to a great extent is in the hands of our cooks and housewives.4 1. König. &c.8 ---3.16 1.. Cameron. to the nation.3 Asses' Mk. to which the inquirer is referred.7 36.0 Cream 6.0 91.4 22. [F] Fresh kernels. 13. W. Avoid disease-communicating foods. [G] Extractives.0 5.3% oxalic acid.0 0.B. Milk sugar.

return it to the saucepan. stirring occasionally. and. adding the butter. HARICOT SOUP. add the milk and parsley. of stale crusts of Allinson wholemeal bread. or small dice of bread fried crisp in butter or vege-butter. 8 pints of water. of pearl barley. When the barley is quite soft. 1/2 oz. 1 oz. 2 carrots. each of artichokes and potatoes. 1 lb. add the milk. Allow all to simmer gently for 1 hour. 2 quarts of water. BARLEY SOUP. When the beans are quite tender. of butter. and cut into dice the artichokes. of finely chopped parsley. pepper and salt to taste. BREAD SOUP. 1 lb. potatoes. 2 onions. 1 stick of celery. of parsley. herbs. a little grated nutmeg. When the vegetables are tender rub them through a sieve. wash. and serve. 8 oz. and seasoning. 1 oz. Cut up into small dice the vegetables. 4 potatoes. Cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water). of onions. pepper and salt to taste. of butter. 1/2 a teaspoonful of thyme. Peel. chop up the onions. CABBAGE SOUP. boil the soup up and serve at once. of butter. 1 oz. 1/2 lb. slice the potatoes. Pick and wash the barley. and onion. 1 lb. 1/2 pint of milk. boil the soup up. return it to the saucepan. Cook them until tender in 1 quart of water with the butter and seasoning. adding more water if needed.VINNYS A1 STORE
SOUPS AND STEWS
ARTICHOKE SOUP. 1 Spanish onion. rub the soup through a sieve. 3-1/2 pints of water. Return the liquid to the saucepan. of butter. Boil the whole gently for 4 hours with the water. Soak the crusts in the water for 2 hours before they are put over the fire. 2 turnips. 1 teaspoonful of mixed herbs. 1/2 pint of milk. Serve with Allinson plain rusks. 4 onions. 1/2 lb. 1/2 oz. Cook all very gently for 3-1/2 to 4 hours. 1 dessertspoonful of finely chopped parsley. and pepper and salt to taste. Add water if the soup is too thick. thyme.
. 1 oz. add the milk and parsley. and boil the soup up again. adding the butter. of haricot beans. add the parsley chopped up finely. add them to the bread with the butter and pepper and salt to taste. of turnips. boil it up and serve. 1 pint of milk. if the flavour is liked. then rub the soup through a sieve. 2 sticks of celery.

allow it to boil up. bread. or longer it the vegetables are not quite tender. Set the vegetables over the fire with 3 pints of water. Prepare and cut up the onions and celery. pepper and salt. and cut the carrots into dice. 2 eggs. of butter. 1 large tablespoonful of capers. with seasoning to taste. and 2 blades of mace. 1/2 oz. and serve with sippets of toast. 1/2 lemon. Let all boil together.VINNYS A1 STORE
1 fair-sized cabbage. boil the vegetables in the milk and water until quite tender. shred up very fine. 3 oz. and if too thick add water to the soup. 1 medium-sized cabbage. let it simmer with the soup for 5 minutes. pepper and salt to taste. add the butter. re-heat the soup without allowing it to boil. peel the potatoes and cut them into small dice. the butter. chop up the onion. thicken it with the wheatmeal rubbed smooth with a little milk. Boil the milk and water and butter. pepper and salt to taste. Let all cook until quite soft. pepper and salt to taste. butter. CAPER SOUP. and 1 dessertspoonful of Allinson fine wheatmeal. and seasoning. 1 blade of mace. of potatoes. 3 oz. add them and let the soup cook gently for 10 minutes. 3 pints of milk and water equal parts. take it off the fire. If the carrots are old. 1 turnip. season with pepper and salt. which will probably be in 1-1/2 hours. and serve. and mace. and let all simmer gently for 10 minutes. return the soup to the saucepan. that they may not curdle. 11/2 oz. 1-1/2 pints of milk. 2 tablespoonfuls of Allinson fine wheatmeal. Add the milk and thickening when the vegetables are thoroughly tender. until the vegetables are quite tender. 1 dessertspoonful of finely chopped parsley. and serve.
. 1 fair-sized onion. add the parsley. Wash. set them over the fire with 3 pints of water. scrape. adding the mace and seasoning. Return the mixture to the saucepan. CABBAGE SOUP (French). of butter. 2 pints of water. 1 head of celery. of butter. of butter. pepper and salt to taste. and cut them up small. or Allinson plain rusks. of breadcrumbs. 1 lb. of Allinson fine wheatmeal. beat up the eggs and add them carefully. set these two in a saucepan over the fire with 1 quart of water. 1 small head of celery. adding the mace. CARROT SOUP (1). the butter and seasoning. 4 good-sized carrots. 4 good-sized carrots. rub the wheatmeal smooth with a little water. of Allinson wholemeal bread without crust. and let all cook gently for 1 hour. 1-1/2 oz. 1 onion. 1-1/2 oz. serve with little squares of toasted or fried bread. 1 oz. CARROT SOUP (2). rub all through a sieve. 1 oz. When quite soft. of butter. at the last add the juice of the half lemon. Chop up the capers. After preparing and washing the cabbage. and 1 blade of mace. 1 pint of milk. Scrape and wash the vegetables. they will take longer cooking. and then rub them through a sieve. When the vegetables are tender. 1/2 saltspoonful of nutmeg. Wash the cabbage and shred it finely. a large Spanish onion.

and add 5 pints of water. 3 pints of water. Let all cook until the celery is quite soft. add the lemon juice. Beat the eggs well. butter. 1 large Spanish onion. the celery washed and cut into pieces. 1/2 head of celery. 4 eggs. adding the butter. let the soup cook until this is quite soft. 1 oz. 1 teaspoonful of herbs. When brown. with the fried onions. and 1 blade of mace. and salt. set it in a pan with boiling water. Chop the onion and fry it brown in the butter or Allinson vege-butter in the saucepan in which the soup is to be made. a little nutmeg. boil it up. boil the soup up. add these. and thicken the soup with the wheatmeal. 1 carrot. Let it boil for I hour. 1 oz. 2 large English onions. 1 teaspoonful of mixed herbs. and boil in 1-1/2 pints of water. and fry it brown in the butter. CLEAR SOUP. pepper and salt to taste. and add 1 oz. the nutmeg. Cut up in thin slices the carrot and turnip. and the juice of a lemon. nutmeg. and season the mixture with nutmeg. turnip. the pepper and salt. Prepare and cut into small pieces the carrot. 1 medium-sized cauliflower. of butter. Then cut off little lumps with a spoon. with the herbs. return it to the saucepan. and boil the soup up. CAULIFLOWER SOUP. When the cauliflower is quite tender add the milk. the mace. 1/2 teaspoonful of nutmeg. boil the soup up. 1 carrot. add 4 pints of water. 1 large head of celery or 2 small ones. and serve the soup with sippets of toast. nutmeg. or Italian paste. 1 turnip. and seasoning to the soup. pepper and salt to taste. 1 large Spanish onion. of vermicelli. or Allinson plain rusks. herbs. of butter. and serve. Chop the onion up fine. sago. mix them with the soup. Pour it into a buttered jug. add these. and let the mixture thicken. and when boiling add the dumplings prepared as follows: 1/2 pint of clear soup. and seasoning. 2 oz. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made. pepper and salt to taste. and pepper and salt to the water. 1-1/2 oz. and celery. of Allinson fine wheatmeal. add the water.VINNYS A1 STORE
which should be as thick as cream. which should first be smoothed with a little cold water. of butter. When the vegetables are tender drain the liquid. 1 turnip. and throw these into the soup and boil up before serving. 2 oz. in the saucepan in which the soup is to be made. 1-1/2 pints of milk. then drain the liquid from the vegetables. Prepare the cauliflower by washing and breaking it into pieces. CLEAR SOUP (with Dumplings). keeping the flowers whole. and serve with sippets of crisp toast. return it to the saucepan. pepper. drain the liquid. CLEAR CELERY SOUP. and pepper and salt to taste.
. Lastly. Return it to the saucepan. a little nutmeg. pepper and salt to taste.

1-1/2 pints of milk. CORN SOUP. Wash the leeks well. LEEK SOUP (1). then cook both vegetables with 2 pints of water. strain the mixture through a sieve and then return the soup to the saucepan. Add the milk. Chop the onion up
. LEEK SOUP (2). 2 cocoanuts grated. serve with sippets of toast. 2 bunches of leeks. 1/2 oz. of butter. pepper and salt to taste. saving the heart for table use). of potatoes. Prepare the leeks as in the previous recipe. of butter. and seasoning. rub them through a sieve. When soft rub all through a sieve and return the soup to the saucepan. 1/2 oz. pepper and salt to taste. 1-1/2 pints of milk. which will be in about 1 hour. pepper and salt to taste. chopped up very fine. and cook them until tender. 1 quart of water. boil up. 2 eggs. milk. 1 breakfastcupful of fresh wheat. 1 dozen leeks. of potatoes. of butter. 1 oz. LENTIL SOUP. boil the soup up once more. Should the soup be too thick add a little hot water. butter. add the butter. and lemon juice. 1 large Spanish onion. Steep the wheat over night in the water and boil it in the same water for 3 hours. the juice of a lemon. pepper and salt to taste. and boil the soup up again. and serve with a little plain boiled rice. cut them into pieces about an inch long. of eschalots. 1 lb. add the milk and parsley. 1 breakfastcupful of tinned tomatoes or 1/2 lb. add the butter. When the vegetables are quite tender. 1 oz. Return the mixture to the saucepan. of fresh ones. and the juice of a lemon (this last may be omitted if not liked). Let it cook gently for an hour. so as to be able to brush out the grit. Make a paste of the eggs. the eschalots. let it simmer for 5 minutes. 1 lb. and seasoning. wheatmeal. 1/2 pint of milk. add it to the soup and let it boil up before serving. 2 blades of mace. 1 oz. and serve. adding the mace. and the juice of a lemon. seasoning to taste. Peel and wash the potatoes and cut them into dice. and cut the leeks lengthways. cinnamon. then cut them in short pieces. and seasoning. 1 saltspoonful of cinnamon. 1 lb. Peel. Set the vegetables over the fire with 1 quart of water. Boil the cocoanut in the water. and see no grit remains. each of lentils and potatoes. 1 oz. wash. of Allinson fine wheatmeal. of butter. 3 pints of water. and add the lemon juice just before serving. Before serving add the lemon juice. and pepper and salt.VINNYS A1 STORE
COCOANUT SOUP. Let the whole simmer very gently for another 1/2 hour. of finely chopped parsley. Serve with Allinson plain rusks. Cut off the coarse part of the green ends of the leeks. and cut up the potatoes. 1 oz. 1 medium-sized head of celery (or the outer pieces of a head of celery.

Peel and chop the onions. pepper and salt to taste. add the sugar. 2 oz. pepper and salt to taste. 2 oz. set them over the fire with 2 quarts of water. pepper and salt to taste. Return the soup to the saucepan. and cut up the vegetables in small pieces. Serve with sippets of toast or Allinson plain rusks.VINNYS A1 STORE
roughly. prepare the celery. When all the ingredients are quite tender rub them through a sieve. Chop up the vegetables and boil them in the water until quite tender. 1 turnip. and add all to the lentils. of mushrooms. Return the soup to the saucepan. adding the butter and seasoning. beat up the egg with the rest of the milk and mix the wheatmeal smooth with it. 1 tablespoonful of Allinson fine wheatmeal. cut it into small pieces. MILK SOUP. When tender add the macaroni cut into finger lengths. ONION SOUP (French). Rub them through a sieve. Cover them with water and stew them until tender. 1 pint of water. of sultanas. 1-1/2 pints of milk. Boil all up together and season to taste. 1 oz. let the soup simmer for 5 minutes. some squares of Allinson wholemeal bread. 1/2 lb. Boil 1-1/4 pints of milk. onions. and let it boil up. and let the soup simmer for 10 minutes. return the whole to the saucepan. Peel. and fry them a nice brown in the butter. 2 turnips. add the butter and pepper and salt. 6 oz. sugar to taste. 3 oz. 1 Spanish onion. When they are nearly soft add the tomatoes. 2 tablespoonfuls of Allinson fine wheatmeal. and fry it in the butter until beginning to brown. and more water if the soup is too thick. and serve. add pepper and salt. 2 onions. When brown add to it the cheese and 3 pints of water. 6 oz. stir in the oatmeal and allow all to cook gently for 2 hours. butter. Rub the mixture well through a sieve. rub the wheatmeal smooth in the milk. 3 pints of milk. grated cheese. add pepper and salt. 1 head of celery. MACARONI STEW. add the sultanas. stir this into the boiling milk. the outer part of a head of celery. The soup should be of a smooth. creamy consistency. prepare. OATMEAL SOUP. 1 oz. 1 large Spanish onion. Place the
. 1 egg. and pepper and salt. 1/4 lb. Wash and cut the vegetables up small. and set them over the fire with 2 quarts of water or vegetable stock. 1/2 lb. 1-1/2 oz. adding the fried onion. of coarse oatmeal. of tomatoes. MILK SOUP (suitable for Children). Wash. 1 carrot. Pick and wash the lentils. of cold boiled macaroni. When boiling. of butter. wash. Serve with sippets of toast. of grated cheese. and cut up the potatoes. adding hot water it necessary. and the cheese. of butter.

1 Spanish onion. Slice the onions and fry them until brown. He puts some pea flour into a basin. cover. and set the vegetables over the fire with the water. 1 onion. pour the soup over it. and pepper and salt to taste. add the milk and the thickening. a heaped up tablespoonful of finely chopped parsley. 1 even teaspoonful of herbs. of butter. 1/2 stick of celery or the outer stalks of a head of celery. 1 oz. 1 quart of water. peel and chop roughly the onion. pepper and salt to taste. 1 tablespoonful of Allinson fine wheatmeal. prepare and cut in small pieces the celery. 1 lb. If the soup is too thick. When mixed he adds a little salt.VINNYS A1 STORE
bread in the tureen. saving the heart for table use. Allow 3 to 4 hours for the soup. 1 head of celery. the butter and seasoning. of butter. This latter may be left out if preferred. of split peas. and butter. 1 carrot. butter. 1 oz. and eats it with or without oatcake. and put it into the tureen. cut up the celery and onion. 1 lb. Return the soup to the saucepan. PORTUGUESE SOUP. PEASE BROSE. and before serving add the vinegar. previously prepared and cut into small pieces. and pours boiling water over it. 1/2 head of celery or a whole small one. add the tomatoes skinned and sliced. Add the potatoes and the other vegetables. of butter. washed. of stale Allinson wholemeal bread. of potatoes. rub them through a sieve and return them to the saucepan. Cut up the bread into dice. Scrape the parsnips and cut them up finely. and cut in pieces the potatoes. PEA SOUP. boil up for five minutes. at the same time stirring and thoroughly mixing the meal and water together. peeled. 4 onions. pepper and salt. 1 large Spanish onion. sprinkle the cheese over before serving. and let it stand for 10 minutes to allow the bread to soak. Cook the vegetables
. add more water. Peel. This is made by the Scottish peasant in this way. 1 tablespoonful of vinegar. and serve. of potatoes. 1 turnip. 1/2 oz. 1 pint of milk. of grated cheese. 4 tomatoes. wash. or fried dice of Allinson wholemeal bread. and set them to boil in 2 quarts of water. pepper and salt to taste. the water. and pepper and salt. When all the ingredients are soft. pour the boiling soup over it. and let the whole boil gently for 1 hour. herbs. 1/2 pint of milk. Boil it up. and cut into pieces. 3 parsnips. POTATO SOUP. and serve with fresh chopped mint. PARSNIP SOUP. 1 oz. 1 quart of water. 1 oz. 2 lbs. and pepper and salt to taste: when they are quite tender rub them through a sieve. 1/4 lb. Pick and wash the peas. of butter. pepper.

Boil the rice till tender in 2-1/2 pints of water. of butter. seasoning. cut up the other vegetables and add them to the water. RICE AND GREEN-PEA SOUP. of butter. 1 oz. SCARLET RUNNER SOUP. or Allinson plain rusks. 1-1/2 lbs. 3 pints of water. add the tomato juice and the cheese. then add the milk. 1 pint of milk. 1 pint of water. Chop the onions up very finely. which should be boiling. butter. 4 large potatoes. stir until the soup boils and the cheese is dissolved. add the peas. RICE SOUP. Boil the rice in the water for 10 minutes. Allow all to cook until thoroughly tender. and seasoning. tomato juice. of butter. and water. ST. 3 oz. of rice. If too much of the water has boiled away. and boil the soup up again. 1 oz. adding pepper and salt to taste. then rub through a sieve. pepper and salt to taste. and thicken it with the wheatmeal. if too thick add more water. 4 onions. and 2 oz. Let it cook until the rice and peas are tender. 1/2 oz. 1 onion. 1 carrot. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. 3 oz. of Allinson fine wheatmeal. of grated cheese. add also the butter and pepper and salt. Boil the potatoes in their skins. 1 quart of water. boil up again. of French beans or scarlet runners. Mix the parsley in the soup just before serving. add a little more. 4 oz. RICE AND ONION SOUP. of butter. Put the potatoes into a saucepan with the butter. String the beans and break them up in small pieces. pepper and salt. of rice. 1 stick of celery. 1 pint of milk. pepper and salt to taste. 2 eggs. 1 pint of clear tomato juice (from tinned tomatoes). 2 quarts of water. of butter. Allow the soup to simmer for 10 minutes. Rub them through a sieve. the butter and pepper and salt to taste. add the milk. Return the soup to the saucepan (adding more water if it has boiled away much). return the fluid mixture to the saucepan. 1-1/2 oz. and let the whole cook gently until quite soft. 1 oz. when tender peel and pass them through a potato masher. 1 breakfastcupful of shelled green peas. seasoning to taste. add the milk and boil the soup up before serving. and serve. a breakfastcupful of tomato juice. Serve at once with sippets of toast. A tablespoonful of finely chopped parsley may be added. let it simmer
. with the butter and seasoning. and water. ANDREW'S SOUP. 2 oz. When quite soft. add the rice. and fry them with the butter until slightly browned. 1 teaspoonful of thyme.VINNYS A1 STORE
in three pints of water until they are quite soft. of rice.

SORREL SOUP (French) (3). 3 pints of water. pepper and salt. and pepper and salt to taste. butter. of butter. of sorrel. add the wheatmeal. rub all through a sieve. of spinach. add the butter. 1 chopped up onion. 2 tablespoonfuls of Allinson fine wheatmeal. 1 lb. 2 quarts of water. pepper. and pepper and salt to taste. of butter. SPANISH SOUP. serve with sippets of toast. 1 oz. 3 pints of chestnuts peeled and skinned. when the potatoes are quite tender. Serve with sippets of toast. which will take 1-1/2 hours. 2 turnips cut up in dice. boil all up. of sorrel. of Allinson fine wheatmeal. as this would make them curdle. 1-1/2 oz. and boil both with the water. and salt until the onion is quite tender. SPINACH SOUP. of butter. and cook it in 1 pint of water with the onion and seasoning. Mix the wheatmeal with the melted butter as in the previous recipe. the juice of 1 lemon. 1 lb. and chop fine the sorrel. Wash the spinach well. Pick. stir into it the spinach. SORREL SOUP (1). and sift in the cheese before serving. of sorrel. 2 Spanish onions. Cover it up. before serving add the eggs well beaten. and set both over the fire with the water. pepper and salt. 6 potatoes. 1 oz. 1/2 lb. Set it over the fire with the butter and stew for 5 minutes. Pick and wash the sorrel and drain the water. wash. and seasoning to taste. When the spinach is quite soft. 1 oz. 1 large Spanish onion. peel and cut up in slices the potatoes. chop up the onion. of butter. pepper and salt to taste. 2 eggs. 1-1/2 lbs. of butter. pass the soup through a sieve. Boil the chestnuts and vegetables gently until quite tender. and serve with fried sippets of bread. butter. wash. 1 teaspoonful of thyme.VINNYS A1 STORE
for 5 minutes. of potatoes. of Allinson wholemeal bread cut into small dice. Let it boil 10 minutes. Place the bread in the soup-tureen and pour the soup over it. SORREL SOUP (2). and let the soup simmer for 1/2 an hour. and add the lemon juice last
. and stir it with the sorrel for 5 minutes. but do not allow them to boil. add the milk. 2 quarts of water. Rub them through a sieve and return the soup to the saucepan. Pick. pepper and salt to taste. and let the bread soak for a few minutes before serving. 3 pints of water. 1 dessertspoonful of vinegar. add the water. 1 oz. 1 pint of milk. vinegar. and chop up the sorrel. of grated cheese. 2 oz. pepper and salt to taste. This will make about 3 pints of soup. 1/2 lb. 2 lbs. 1 oz.

2 oz. 1/4 pint croutons. SUMMER SOUP. 1 large onion. Let the soup cook gently until the rice is tender. of fresh ones. also cut up the cucumber and onion. small handful of spinach. the mint. and simmer gently for 3 hours. 1 lb. of butter. 1/4 pint of peas. let all cook until quite tender. 2 oz. put them into a stewpan. sprinkle in the tapioca. bring to the boil. TOMATO SOUP (1). 1 large Spanish onion or 2 small ones. TAPIOCA AND TOMATO SOUP. or to shape. and boil it up before serving. 1 tin of tomatoes. 1/2 head celery. together with 1 teaspoonful of sugar. and cut up finely the vegetables and stew them in the butter for 10 minutes. and set on the fire. return it to the saucepan. When all is quite tender add the peas and asparagus points. Add them to the liquid again. of butter. a piece of mint. 1 turnip. small handful of sorrel. 1 blade of mace. 1 quart of water. 1 tea-cup of cauliflower cut into little branches. 2 oz. of tomatoes. 1-1/2 lbs. simmer for 1/2 an hour. 1 cucumber. to a quart of water. 2 cabbage lettuces. 3 pints of water (only 2 if tinned tomatoes are used). Stamp the sorrel and lettuce into small round pieces. 1/4 pint asparagus points. of tomatoes (or 1 tin of tomatoes). Season and add 1/2 pint green peas previously boiled. and add the other ingredients and seasoning. and butter. 1 carrot. add a little water. Add the water. pepper and salt to taste. Strain the mixture. If the soup is too thick. when the soup is boiling. 1 pint shelled peas. Cover with about 1 quart of cold water. pepper and salt to taste.VINNYS A1 STORE
of all. the herbs and seasoning to taste. 1 teaspoonful of herbs. serve with croutons. Wash and cut up the lettuces. butter.
. 1 oz. 1 leaf each of chervil and of tarragon. and let them cook with the water for about 20 minutes. 10 small spring onions. 1 turnip. TOMATO SOUP (2). and 3 pints of water. chop fine the onion. 1 onion. Cut the tomatoes into slices. heart of small white cabbage lettuce. Peel. Cut the carrots and turnip into small rounds. of tapioca. and bring to the boil. 2 oz. and add them with the leaf of chervil and tarragon to the soup. freshly cooked. the tomatoes skinned and cut in slices. 1 oz. or 2 lbs. Then strain off the liquid and pass the vegetables through a sieve. wash. together with 1/2 pint of peas. add them with the chopped-up celery. return the liquid to the saucepan. pass the soup through a sieve. of butter. and cauliflower. whole onions. SPRING SOUP. 1 teaspoonful of herbs. of rice. 2 carrots.

VINNYS A1 STORE

pepper and salt to taste, 1 oz. vermicelli, and 2 bay leaves (these may be left out it desired). Peel the onion and chop it up roughly. Fry it brown with the butter in the saucepan in which the soup should be made. When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour. Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes. VEGETABLE SOUP. 2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to taste. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours, then rub through a sieve and add butter and milk. It too thick, add more milk. Boil up and serve. VEGETABLE MARROW SOUP. 1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2 tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips from the marrow, cut it into pieces, chop up fine the onions, and cook the vegetables for 20 minutes, adding the butter, pepper, and salt. Rub through a sieve, return the soup to the saucepan, rub the fine wheatmeal smooth with the milk, add this to the soup, allow it to simmer for 5 minutes, and add the parsley before serving. WHITE SOUP. 4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of vermicelli, 2 blades of mace, pepper and salt. Let the almonds and mace simmer in the water and milk for 1/2 of an hour, remove the mace, add pepper and salt to taste, and the vermicelli. Let the soup cook gently until the vermicelli is soft, and serve.

BATTERS
These dishes take the place of omelets and frequently of pies, to both of which they are in many particulars similar. The batter is used to keep the ingredients together, and adds to their wholesomeness. BATTER CELERY. 1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste. Prepare the celery, cut it into small pieces, chop up the

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onion pretty fine, and stew both gently in half the milk and the butter and seasoning. Make a batter meanwhile with the rest of the milk, the eggs and the wheatmeal. When the celery and onion are quite tender mix the batter with them; grease a pie-dish, pour the mixture into it, and bake the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce. BATTER POTATO. 1-1/2 lbs. of potatoes, two good-sized English onions, 1 pint of milk, 1/2 lb. of Allinson fine wheatmeal, 3 eggs, 2-1/2 oz. of butter, pepper and salt to taste. Peel and wash the potatoes, and slice them 1/4 inch thick, then dry them on a cloth. Chop fine the onions. Put the butter into the frying-pan, and let it get boiling hot, turn into it the potatoes and onions, and fry them together, stirring frequently until the vegetables begin to brown and get soft. Make a batter of the milk, meal, and eggs, stir the fried potatoes and onions into it, and season with pepper and salt. Grease a pie-dish, turn the mixture into it, and bake the savoury for 1-1/2 hours. Serve with vegetables and tomato sauce. This is a very tasty dish. BATTER VEGETABLE. 1/2 lb. of turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb. of shelled green peas (if in season), 1/2 lb. of onions, 8 oz. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 2 oz. of butter, pepper and salt. Cut the vegetables into small dice; fry them in the butter until fairly well cooked. Make the batter with the milk, wheatmeal, and the eggs well beaten; add the vegetables and seasoning. Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven.

SAVOURIES
ARTICHOKES AUX TOMATOES. 2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter, pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with potatoes. BEAN PIE. This is made from boiled beans, which are put in a pie-dish, soaked tapioca, flavouring herbs, pepper, salt, and butter are added, a cup of water is poured in to make the gravy, a crust is put on

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the top, and then baked for 1 hour or so. This is a tasty dish. Cold beans are very nice if warmed in a frying-pan with oil or butter, and may be eaten with potatoes, vegetables, and sauce. Mashed beans, flavoured with pepper, salt, and mace, and put into pots make an excellent substitute for potted meat. BREAD AND CHEESE SAVOURY. 1/2 lb. of Allinson wholemeal bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut the bread into slices and butter them: arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good sprinkling of cheese. Whip up the eggs, mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. This should also be done when a bread and butter pudding is made. Bake the savoury until brown, which it will be in about 3/4 of an hour. BUTTER BEANS WITH PARSLEY SAUCE. Pick the beans, wash them, and steep them over night in boiling water, just covering them. Allow 2 or 3 oz. of beans for each person. In the morning, let them cook gently in the water they are steeped in with the addition of a little butter, until quite soft, which will be in about 2 hours. The beans should be cooked in only enough water to keep them from burning, therefore, when it boils away, add only just sufficient for absorption. The sauce is made thus: 1 pint of milk, 1 tablespoonful of Allinson fine wheatmeal, a handful of finely chopped parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the milk and thicken it with the flour, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley. This dish should be eaten with potatoes and green vegetables. CARROTS AND RICE. 1 breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1 tablespoonful of finely chopped Parsley, 1 tablespoonful of Allinson fine wheatmeal, pepper and salt to taste. Boil the rice in 1 quart of water until quite tender and dry; meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. of butter until quite tender, thicken them with the meal, add seasoning and the parsley. Set the rice in the form of a ring on a dish, pile the carrots in the centre, sprinkle a few breadcrumbs over the whole, also the butter cut into little bits, and bake the dish in a moderate oven for 20 minutes. CAULIFLOWER AND POTATO PIE. 1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled potatoes, 1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of butter, 4 oz. of grated cheese, pepper and salt to taste.

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Cut up the cauliflower and potatoes, sprinkle half the cheese between the vegetables, make a batter of the milk and eggs and meal, add seasoning to it, place the vegetables in a pie-dish, pour the batter over them, cut the butter into little bits and put them on the top of the pie, sprinkle the rest of the cheese over all, and bake for 1 hour. CAULIFLOWER PIE. 1 small cauliflower, 3/4 lb. of potatoes, 1/2 lb. of Allinson fine wheatmeal, 3 eggs, 3/4 pint of milk, 1 oz. of butter, 1 saltspoonful of nutmeg, pepper and salt. Parboil the cauliflower and potatoes, cut the former into pieces and slice the potatoes; place both in a pie-dish with the butter and seasoning; make a batter of the meal, milk, and the eggs, well beaten; pour it over the vegetables, mix well, and bake 1-1/2 hours. CELERY À LA PARMESAN. 2 heads of celery, 1 pint of milk, 2 oz. of Parmesan, or any other cooking cheese, 2 tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut the celery into pieces 3 inches long, stew it in the milk until tender; drain the milk and make a sauce of it, thickening with Allinson fine wheatmeal, and adding the cheese and seasoning to taste. Put the celery into a pie-dish, pour the sauce over it, sprinkle the breadcrumbs over the whole, place the butter in little pieces on the top, and bake for 15 minutes in a moderate oven. CELERY CROQUETTES. 1 or 2 heads of celery, a teacupful of dried and sifted Allinson breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery, remove the coarse outer stalks, and steam the parts used until they are a little tender. Then cut them into pieces about 2 inches long, dip them first into the egg whipped up, then into the breadcrumbs, and fry them in boiling butter, vege-butter, or olive oil until a nice brown; dust with pepper and salt, and serve up very hot; eat with white or tomato sauce. CHESTNUT PIE. 2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. Boil the chestnuts until partly tender, and remove the skins; cut the celery into pieces, removing the outer very hard pieces only, slice the onion and stew until tender in 1 pint of water; mix all the ingredients together, adding 1 oz. of the butter and seasoning to taste; make some pastry of the meal, 3 oz. of butter, and a little cold water; turn the vegetables into a pie-dish, cover the dish with the pastry, and bake the pie for 1 hour; serve with brown gravy. COLCANON.

salt to taste. then into the raspings and fry them a nice brown in oil or vege-butter. turn out and serve with a white sauce. beat up 1 egg. 4 eggs. chop the cabbage up fine. dip them in the other egg. 2 onions. 2 oz. 2 breakfastcupfuls of tinned tomatoes. CORN PUDDING. CURRY BALLS. FAVOURITE PIE. and cut it up into pieces 1 inch long. 2 eggs. of butter. of butter. and bind the rice with that. and mix these well with the rest. 1/2 oz. and let it bake 1 hour. 1 dessertspoonful of curry. Slice the tomatoes into a pie-dish. drain the water off to keep for stock. of breadcrumbs. CURRY SAVOURY. 2 breakfastcupfuls of Allinson breadcrumbs. of tomatoes. onion and salt. This can be made from cold potatoes and cold cabbage. and 1 teacupful of raspings. well beaten. 1 tin of sweet corn. 1 oz. Boil the macaroni until tender. some oil or butter for frying. 2 eggs well beaten. and bake the savoury from 1/2 to 1 hour. 1 oz. the butter and seasoning and the grated cheese. 3 oz. 1 pint of mashed potatoes. mix it with the mashed potatoes. 8 oz. Boil the rice in 1 pint of water. Boil the rice and lentils together until quite tender. Form into balls. pour the mixture into a pie-dish. add the eggs. 1 breakfastcupful of rice. chopped very fine. 1 lb. 1 oz. of macaroni. 8 oz. of butter. 2 eggs. eggs and milk. 2 eggs. well beaten. and let them cool a little. and salt with the rice and lentils. some Allinson
. of Allinson fine wheatmeal. press the mixture into a greased mould. 3 oz. Boil the cabbage in 1 pint of water until quite tender. Make a batter of the meal. of rice. 1 ditto of Egyptian lentils. pepper and salt to taste. adding the butter and seasoning. 1 gill of milk. and mix all this with the macaroni. 2 oz. spread the mixture over the tomatoes. pepper and salt to taste. with the butter in bits over the top. 6 oz. eggs. heat all well through in the oven or in a steamer. of boiled and grated potatoes. 1 pint of milk. salt to taste. mix the curry. add the other ingredients. curry. beat up the eggs. add a little milk it necessary. 1 good teaspoonful of curry. and bake the pie for 1 hour. 1 dessertspoonful of curry. 1/2 saltspoonful of nutmeg. 3 eggs.VINNYS A1 STORE
1 large cabbage. of grated cheese. fry the onion brown in the butter. of butter. of butter. 1/2 saltspoonful of nutmeg. pepper and salt to taste. mix the breadcrumbs with the tomatoes. When the rice is dry and tender mix in the curry. turn the mixture into a pie-dish. FORCEMEAT BALLS.

of butter. 1/2 teaspoonful of herbs. 2 lbs. and the onions peeled and cut into thin slices. and a little butter. 1 egg. 1-1/2 oz. form this into balls. and finish with a layer of potatoes. and bake the hot-pot for 2 hours or more in a hot oven. of potatoes. eggs. pepper and salt to taste. 1 oz. and eggs. and mix them with a batter made of the milk. 1 handful of spinach. The whole should be a thick porridgy mass.
. and. and meal. place bits of butter over the top. and a little milk if needed. place a piece of buttered paper over it. Arrange the vegetables and tomatoes in layers. Cut the butter into little bits. The potatoes should be peeled. dust a little pepper and salt between the layers. 1 pint of milk. or 1/2 lb. of butter. mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste. mix in the oatmeal and wheatmeal. 2 handfuls of spinach. all the vegetables and seasoning. season it with pepper and salt. 2 oz. not forgetting the herbs and seasoning. eggs well beaten. washed. of oiled butter. of Allinson fine wheatmeal. 1 oz. HOT-POT. and seasoning. tie a pudding cloth over the basin. 1 ditto of lettuce. pepper and salt to taste. a little nutmeg. 1 handful of parsley.VINNYS A1 STORE
fine wheatmeal 1/4 teaspoonful of nutmeg. 1 breakfastcupful of tinned tomatoes. 1 dessertspoonful of mixed powdered herbs. 3/4 lb. 8 oz. and 1/2 lb. Soak the breadcrumbs in the milk. 1/2 oz. mix well. HAGGIS. pour into it the mixture. make a batter with the milk. pour the mixture into a buttered piedish. and whip up the eggs. of wheatmeal. add the potatoes. 2 small onions. when quite soft put into it the butter to melt. 3 eggs. Butter a pudding basin. Those who do not like tomatoes can leave them out. adding the herbs. 1/2 lb. and 1 of mustard and cress. small sago. pepper and salt to taste. and the dish will still be very savoury. of potatoes. parboil them in 1 pint of water. pour it over the vegetables. butter. LEEK PIE. Cut up into dice the potatoes and leeks. butter. when melted. and steam the haggis for 3 hours. if too dry add a little milk. 2 lettuce hearts sliced fine. place the vegetables in a pie-dish. 3 eggs. and bake the pie 1-1/2 to 2 hours in a moderate oven. 1 pint of milk. mix all well. 1 handful of parsley. of rolled oatmeal. 1 oz. all chopped fine. 1 large Spanish onion. and cut into thin slices. fill the dish with hot water. 3 eggs. Grate the onion. 1 bunch of leeks. meal. of onions. 1 teaspoonful of thyme. 3 finely chopped onions. mix all the ingredients together. place them on the top of the potatoes. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. Chop all the vegetables up finely. 1 lb. of Allinson fine wheatmeal. of sliced fresh ones. HERB PIE. and boil them for 5 to 10 minutes. Swell the sago over the fire with as much water as it will absorb. and bake it for 1-1/2 hours. drop these in boiling clear soup or water (according to requirements).

and potatoes. 1 lb. Form into rissoles. and add pepper and salt to taste. When the lentils are quite soft. 1 lb. cut into squares of about 4 inches. and fry both in the butter. 1 dessertspoonful of lemon juice. and mix the fried vegetables. pepper and salt to taste. 1/2 lb. of Allinson fine wheatmeal and 2 oz. some raspings. and salt to taste. of fresh tomatoes or 1/2 a tinful of tinned ones. Let it cool. some breadcrumbs. 1-1/2 oz. 1 heaped-up teaspoonful of herbs. of lentils. Mix the lentils and the breadcrumbs. 1 lb. also the lemon juice and seasoning. LENTILS (CURRIED). of lentils. Roll the paste out thin. chop fine the onion. Peel. AND RICE. 1 ounce of butter. Pick and wash the lentils. when this is absorbed add the tomatoes. Turn the mixture into a pie-dish. the whole should be a fairly firm pureé. Have the lentils cooked beforehand. lentils. 1/2 lb. Cover with a short crust. and pour over as much water or vegetable stock as may be required for gravy. of lentils. and like a pureé (which will take from 1 to 1-1/2 hours). of butter or vegebutter and a little water. 1 breakfastcupful of tinned tomatoes. of butter. herbs. wash. 3 hard-boiled eggs. set them aside to cool. Scald and slice the tomatoes. Add them to the lentils now cooking. beat up the second egg. and boil them in enough water to cover them. beating all well together. vegetables. 3 eggs. tomatoes. 2 eggs. and fry them in the butter until nearly soft. 1 dessertspoonful of curry. and cut into dice the potatoes and onion. mix it with the lentils as they are stewing. Peel. of butter.VINNYS A1 STORE
LENTIL PIE. pepper and salt to taste. of butter. and serve with brown sauce. beat up one of the eggs and add it to the mixture. and seasoning well together. vegebutter or oil for frying. of butter. 6 oz. Pick and wash the lentils. LENTIL RISSOLES. and fry the rissoles a nice brown in boiling butter or oil. Fry the onion in 1-1/2 oz. 1 breakfastcupful of breadcrumbs. and press the edges together. add a very little milk. Quarter the eggs and place them on the top. When tender set them aside to cool a little. Scald and skin the tomatoes. and bake the pie for 1 to 1-1/2 hours. Bake for 15 minutes in a floured tin. Place some of the lentil mixture in each. and cook them in only as much water as they will absorb. When the lentils are quite soft. 1 breakfastcupful each of lentils and rice. butter. Roast the rice in a frying-pan in half of the butter until browned. of mushrooms. roll them into the egg and raspings. moisten the edges. turn half over. LENTIL TURNOVERS. 1 English onion chopped very fine. picked and washed.
. 2 oz. of tomatoes. then set it over the fire with 1-1/2 pints of water and the lentils. If it is too dry. 6 oz. well beaten. and if necessary gradually a little more water to prevent the lentils from burning. pepper and salt to taste. and cut up the mushrooms. and meanwhile make a paste of 6 oz. 1 Spanish onion. of potatoes. wash. cut them into slices and place them in a buttered pie-dish. Drain and serve. 1 finely chopped onion. 1-1/2 oz. but only just enough to make the mixture keep together.

Spread all over the tomatoes. and let the lentils cook gently until they have become soft and make a fairly firm purée. of mushrooms. and cook the mushrooms and onion for 10 minutes with the butter in 1/2 pint of water. and set them over the fire to cook. 1-1/2 lbs. 1 oz. Bake the savoury for 3/4 of an hour to 1 hour. pepper and salt to taste. and fry them in 1 oz. a little milk. quarter
. Peel and wash the mushrooms. Before serving add the butter and cheese. Mix the mushrooms and onion with the breadcrumbs. 1 breakfastcupful of potatoes cut into small dice. MUSHROOM PIE. and celery mixed (the latter cut up small). 1 Spanish onion. Boil the vegetables in 1 quart of water until quite tender. Serve with tomato sauce. 1 small onion. of butter. according to their size. adding the herbs and seasoning. of butter. 1/2 teaspoonful of herbs. Peel and wash the potatoes. add the rice. MUSHROOM CUTLETS. MINESTRA. and serve. adding the mace. of mushrooms. of rice. chop up the onion. FOR SANDWICHES. LENTILS (POTTED). 1/4 lb. 1/4 lb. and cut them into 2 or 4 pieces. and mix all well. and salt to the cooked rice and lentils. scatter breadcrumbs over the top.VINNYS A1 STORE
Smooth the curry with 1 spoonful of water. Chop fine the onion and fry it a nice brown in the butter. and 3 hard-boiled eggs. 1 egg well beaten. 2 oz. 1/2 a cupful of tinned tomatoes. Chop up the onion. dip them in the other egg well beaten. 1-1/2 lbs. 2 oz. When they are done remove the mace and turn the lentils out to get cold. 1 blade of mace. 1 English onion. 1 oz. 2 oz. Peel and cut up the mushrooms. of butter. parboil them with 1 pint of water. if necessary add a little milk to make it into a paste. onions. add also pepper and salt to taste. 1/2 lb. and fry them in the rest of the butter. of potatoes. carrots. and cut them into pieces the size of walnuts. Then use for making sandwiches with very thin bread and butter. stir a few minutes. 2 breakfastcupfuls of flagolet beans. shape the mixture into cutlets. also pepper and salt. and salt. adding more water if necessary. only just covered with water. Pick and wash the lentils. and cook all together gently until the rice is soft. pepper and salt to taste. add the curry. pepper and salt to taste. pepper. 1 teaspoonful of finely chopped parsley. Mix all well in the pie-dish. If too dry. 1 teaspoonful of mixed herbs. stir them sometimes to prevent burning. 2 eggs. 1/2 teacupful of mashed potatoes. add the fried onions and tomatoes to the lentils. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. of grated Parmesan cheese. of butter. add a little more water as may be required. 1 teacupful of breadcrumbs. the eggs. of butter. and turn them into a pie-dish with the water. of lentils.

When they have cooked in the butter for 10 minutes add them to the other ingredients. and fry them and the onion in the butter. 1/2 oz.VINNYS A1 STORE
the eggs. For the pastry. and season with pepper and salt. of butter. pick and wash the mushrooms. and bake the savoury for 1 hour. bake in a moderate oven. pepper and salt to taste. dredge well with pepper and salt. and cut the rest of the butter into bits to be scattered over the mushrooms. when you line the plate. and tomato sauce. of mushrooms. Pick and wash the mushrooms. 1 small English onion. roll it out. adding pepper and salt to taste. 1/2 lb. melt the butter in the frying-pan and fry the mushrooms and onion in it. 3 bay leaves. of butter (or 3 tablespoonfuls of Allinson frying oil).—The stalks of the mushrooms. then gently cook them in 3/4 pint of water for 1/2 hour. and pepper and salt to taste. The Gravy. dry them and cut them into pieces. Fry the stalks and eschalots in the butter. adding seasoning and the bay leaves. Crush the rusks and soak in the milk. 1 oz. Serve with green vegetables. 1 lb. cut them up in small pieces dredge them with pepper and salt. make pastry with the meal. of butter. 3 oz. strain. MUSHROOM TURNOVERS. Peel. and fry them in the butter for 5 to 10 minutes. and place them on the top. cut this into thin strips and lay them in diamond shape across the pie. of butter or Allinson frying oil. remove the stalks. 1/2 lb. of mushrooms. 1 lb. 1/2 lb. pepper and salt to taste. 2 oz. and press the edges well together. 4 oz. cover with a short crust. a good deal of liquid will run from the mushrooms. 1 tablespoonful of vermicelli broken up small. 1 pint of milk. MUSHROOM SAVOURY. Make the pastry of the meal. 4 ounces of Allinson plain rusks 3 eggs. and a little cold water. wash. of the butter. and bake the pie for 3/4 of an hour to 1 hour. and cut up the mushrooms. pepper and salt to taste. and a little water. 1 small onion chopped fine. Pour the mixture into a greased pie-dish. let the mixture cool. 4 eschalots chopped very fine. butter. Peel and wash the mushrooms and cut them up. line some tartlet tins with Allinson wholemeal crust. of medium-sized mushrooms. 3 oz. add the eggs well whipped. which let cook in the juice until tender. stir into it the vermicelli. line a large plate and heap the mushrooms upon it. cover with crust. and thicken it with the cornflour. of Allinson fine wheatmeal. pepper and salt to taste. MUSHROOM TARTLETS. MUSHROOM TART AND GRAVY. 1 oz. of mushrooms. keep a little of the paste. return the sauce to the saucepan. 1/2 lb. of butter.
. 1 teaspoonful of Allinson cornflour. of butter. chop up the onions very fine. of Allinson fine wheatmeal. fill with the mixture. bake the pie 3/4 hour in a moderate oven. potatoes.

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Roll the paste out. cut it in squares of about 4 inches. of Allinson fine wheatmeal. and bake the turnover brown. well beaten. and more digestible than white flour pastry. and lay these crossways over the tart. and the cream. and stew them with 1-1/2 oz. 1/2 pint of cream. 1/2 lb. and drain them. of butter or oil. POTATO AND TOMATO PIE. of tomatoes. each of medium oatmeal and Allinson fine wheatmeal. and a little cold water. 1 Spanish
. pepper. ONION TURNOVER. Make the crust in the usual way with cold water. 1 lb. 4 oz. Roll or touch with the fingers as little as possible. line with it a baking-tin. 3 eggs. adding the seasoning beat up the eggs and mix them well with the onions over the fire. 2 lbs. OATMEAL PIE-CRUST. This is a Turkish dish. boil them a few minutes in a little water. 1 oz. of butter (or Allinson frying oil). Press the edges of each square together. cut the rest of the paste into thin strips. 1 lb. and place as much mushroom on each as it will conveniently hold. To make a very plain pie-crust use about 2 oz. POTATO PIE. of Allinson fine wheatmeal. mix with them the eggs. pepper and salt to taste. and 2-1/2 oz. of butter. pinching the edges over. It will be found beautifully short. 3 hard-boiled eggs. of Spanish onions. very tasty. put into a pie-dish. of potatoes. 2 medium-sized Spanish onions. 2-1/2 oz. eggs. 6 oz. of butter or a proportionate quantity of Allinson frying oil to 1 lb. 1 oz. 4 oz. When tender let the onions cool. Slice the onions. of wheatmeal. and bake 1 hour. place the onions and eggs on it. pour the mixture of onions. stew them in the butter for 10 minutes. roll it out. Chop the onions fine. also the seasoning. 3 eggs. of vermicelli or sago. folding them in triangular shape. and bake them in a moderate oven for an hour. forming diamond-shaped squares. of English onions. and cream into the paste-lined tin. keeping back a small quantity of the paste. Slice potatoes and onions. Serve with gravy. pepper and salt. bake the tart in a moderate oven until golden brown. stew with a little water until nearly done. Make a paste with the meal and the rest of the butter. and mix with milk instead of water. of vege-butter or butter. and salt. add a little soaked tapioca and very little butter. 2 lbs. Serve with brown gravy. fold the pastry over. of butter without browning them. remove the mixture as it begins to set. Eat this pie with green vegetables. cover with short wheatmeal crust. For the pastry. flavour with herbs. butter. ONION TART. Have ready the pastry made with the meal.

butter a pie-dish with 1/2 oz. For the crust. and as much cold water as needed. 1 tablespoonful of finely chopped parsley. of butter. 2 lbs. the spice and seasoning until quite tender. and cut into pieces the potatoes. 1/2 teaspoonful of spice. let cook until the potatoes are about half done. of butter. of the butter. 3 oz. Sprinkle in the thyme. Quarter the eggs and place the pieces on the top of the vegetables. of butter. POTATOES AND MUSHROOM STEW. and let all stew together until tender. the
. and cut them into pieces. and a little hot milk. of apples. 3 breakfastcupfuls of Allinson breadcrumbs. boil up. 1 dessertspoonful of thyme. 1/2 lb. and mix all with the potatoes and tomatoes. 2 lbs.VINNYS A1 STORE
onion." place the onions and breadcrumbs in layers as in the previous recipe. of the butter. 2 oz. pepper and salt to taste. pepper and salt. and when nearly soft drain. Chop up roughly the onion. 1-1/2 lbs. QUEEN'S APPLE AND ONION PIE. wash. The crust looks better if brushed over with white of egg before baking. 1 dessertspoonful of finely chopped parsley. cut into slices the onions and apples. Make the crust. Mix the breadcrumbs with the eggs. Meanwhile skin. Peel. Prepare the breadcrumbs in the same way as for "Queen's Onion and Apple Pie. Cut the tomatoes into slices. QUEEN'S TOMATO PIE. 3 eggs. and 1 teaspoonful of Allinson cornflour for thickening. 3 eggs. scald and skin the tomatoes and cut them into pieces also. and boil in about 1 pint of water. 1/2 oz. Boil the potatoes in their skins. 2 finely chopped onions. place a layer of breadcrumbs in your dish. Add pepper and salt. and bake 1 hour. Thicken the liquid with the cornflour. of butter. 3 breakfastcupfuls of Allinson breadcrumbs. adding the herbs and seasoning. Mix them with the potatoes in a pie-dish. Place the rest of the butter on the top in little bits. and bake the pie from 3/4 of an hour to 1 hour. a layer of apple and onion. and serve. add them to the other ingredients. 1 teaspoonful of mixed herbs. 3 lbs of Spanish onions. of butter. and a little hot milk. 3 eggs. pepper and salt to taste. wash. of tomatoes. and bake the pie for 1 hour. of Allinson fine wheatmeal. 1/2 lb. adding the butter and the vermicelli or sago. pepper and salt to taste. of butter. the butter and seasoning. Cook until soft. and mix all the ingredients well. repeat this until your dish is full. of mushrooms. pepper and salt to taste. and stew them gently with 1 oz. 3 oz. stew them gently (without adding-water) with 1 oz. Stew the onions in 2 oz. 1 Spanish onion. and cut into pieces the mushrooms. peel. 1-1/2 lbs. of potatoes. of Spanish onions. well beaten. of butter. and enough hot milk to smooth the breadcrumbs. and set both over the fire with 1 pint of water. QUEEN'S ONION PIE. a little boiling milk. 1 oz. chop up the onion. 1 oz. 8 breakfastcupfuls of Allinson breadcrumbs. finishing with breadcrumbs. cover the dish with it. Serve with brown gravy. of butter.

1/2 a saltspoonful of nutmeg. and fry them a nice brown. potatoes. pepper and salt to taste. of breadcrumbs. of butter. then one of tomatoes and so on until full. 4 pickled walnuts and the vinegar to taste. of breadcrumbs. 3 eggs. and seasoning. onion. The remainder of the onions place round the fritters on the dish. Parmesan is the best. SAVOURY CUSTARD (Another way). 1 tablespoonful of finely chopped parsley. 2 eggs. pepper and salt to taste. Grease a pie-dish. Mix well with the hot milk. Serve with vegetables. add the mashed potatoes. SAVOURY PICKLED WALNUT. 6 eggs. pepper and salt to taste. then add the sage to them. dissolve part of the butter on the stove and add both to the other ingredients. 1 large English onion. herbs. Heat the milk. or oil a nice brown. Butter a pie-dish with the
. Whip up the eggs and mix both ingredients with the breadcrumbs. and mix the cheese and seasoning with them. Soak the bread in the milk. 1 teaspoonful of dried sage. pepper and salt to taste. and bake until set. Soak the breadcrumbs with enough hot milk to just moisten them through. SAVOURY CUSTARD. Form into fritters. 1 teaspoonful of powdered mixed herbs. Chop the onion up fine and fry it brown in the butter. pepper and salt. form into fritters. 1 teaspoonful of powdered sage. of Allinson bread. Proceed as above. and bake in a moderately hot oven until set. meanwhile whip the eggs well.VINNYS A1 STORE
onions and seasoning for 10 minutes. of butter. add the eggs well beaten. 1 quart of milk. SAVOURY FRITTERS (1). Chop the onions up small and fry them in the butter. 6 oz. add the eggs beaten up. 2 oz. of grated cheese. but any kind of cooking cheese can be used. and mix all well together. of onions. pepper and salt to taste. add the parsley. 1/2 lb. Mix a third of the onions with the breadcrumbs. 1/2 lb. and fry in butter or oil. 1 grated English onion. Serve with apple sauce. eggs and seasoning. finishing with breadcrumbs. then add the parsley. 12 oz. 1 pint of milk. Serve with green vegetables and potatoes. pour the mixture into a buttered pie-dish. 1/2 saltspoonful of nutmeg. 1-1/2 oz. and sauce. SAVOURY FRITTERS (2). 1 oz. herbs. mix the herbs and onion with the custard. 1 quart of milk. mix all well. 2 eggs. and bake it until lightly brown. mix all well. place in it first a layer of breadcrumbs. 1 tablespoonful each of finely chopped parsley and spring onion. 6 oz. 6 eggs. dredge with flour. Put the rest of the butter in little bits on the top of the pie. of butter. Mash up the pickled walnuts. 1 teacupful of mashed potatoes.

slice the tomatoes. 1/2 lb. of haricot beans. pepper and salt. then mix the parsley with them. of butter. Chop fine a handful of parsley. stirring it with a knife over the fire until set. 4 eggs. Mix the tomato juice with 1 pint of water and let the liquid come to the boil. Set them over a fire in a saucepan with a piece of butter the size of a walnut. throw in the spaghetti. Turn the mixture into a bowl to cool. of butter. taking care to keep the contents of the saucepan boiling fast. Roll it out thin. and bake the pie 1 hour in a moderate oven. cover with paste. and 1 teacupful of water. of parboiled potatoes. Have the beans boiled the previous day. they will take from 15 to 20 minutes. and seasoning. 4 oz. Serve very hot with grated cheese. For the crust 6 oz. place them in a pie-dish. 6 oz. Make a paste of the wheatmeal. and when boiling stir in the eggs and cheese mixture. let the onions simmer a few minutes longer. and bake. Dissolve the mustard in a little water. Rub the butter into the flour. Heat the butter in a frying-pan. and mix all the ingredients thoroughly in the pie dish. of butter. 1 oz. 2 hardboiled eggs. SAVOURY TARTLETS. cover the vegetables with it. chop up the onions and boil them in a little water until soft. adding the herbs. and let it cook for 1 hour in the oven. Pour over the mixture 1 pint of water. when there will be a lot of juice boiled out of the onions. pepper and salt to taste. Meanwhile have ready the paste for the pastry. thicken the liquid on the onions with some Allinson fine wheatmeal. This is a very nice dish for the evening meal. of fine wheatmeal. of butter. 4 oz. of Allinson fine wheatmeal. Moisten the edges of the paste in the patty pans. Whip up the eggs and add to each egg 1 dessertspoonful of water. 1/2 lb. of butter. 1/2 lb. 1 teaspoonful of mustard.
. 1 oz.VINNYS A1 STORE
rest of the butter. time from 15 to 20 minutes. and cook until tender. pepper and salt to taste. fill with the egg and cheese mixture. 1 lb. 1 gill of cream. SPANISH ONIONS (Stewed). grated cheese. let them stew gently for 1-1/2 hours. and press the edges together. cut up the eggs. 1 lb. the cheese and seasoning with the eggs. of onions. of tomatoes. the strained juice of one tin of tomatoes. and serve at once with squares of toast. Cut up lengthways as many onions as may be required. according to number in family. Bake the little tartlets in a moderately hot oven until done. 1 oz. mix this. SPAGHETTI AUX TOMATOES. add pepper and salt. pour in the mixture. 1 teaspoonful of herbs. and 2 oz. add the butter and seasoning. line small patty pans. the rest of the butter and a little cold water. add enough water to make it hold together. of spaghetti. cut the potatoes in small dice. mixing the paste with a knife. SAVOURY PIE.

and seasoning. and some Allinson fine wheatmeal. 2 finely chopped onions. Boil the milk with the butter and seasoning. Then drain them. butter. of butter. and a little more water if necessary. drop them into boiling water. 1 oz. SPINACH DUMPLINGS. pepper and salt to taste. which should be ready on a hot dish on slices of toast. boil it with the onions without water until quite tender. of butter. of spinach. Pick and wash the spinach. Make the sauce as follows: 1/2 pint of milk. pepper and salt to taste. of vermicelli. This is a very savoury dish and suitable for an evening meal. Add as much of the meal as necessary to make the mixture into a soft paste. 1 oz. the milk and vermicelli. Add seasoning. quarter them—chop fine the onion. flour them. Cut up into dice the potatoes and onions. 1 heaped teaspoonful of cornflour. 2 oz. thicken with the cornflour. pepper and salt to taste. and 1 oz. Pour a small teacupful of water into the pie-dish. pepper and salt. add the tomatoes cut in slices. when they are tender. 4 oz. the time necessary being about 2 to 2-1/2 hours. 1/2 pint of milk. 1 lb. cut up the butter into bits and scatter it over the breadcrumbs. SPANISH STEW. SPANISH ONIONS AND WHITE SAUCE. 1 small English onion. the lemon juice. Form into balls. of butter. and bake about 2 hours. Add the water.VINNYS A1 STORE
SPANISH ONIONS AND CHEESE. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. and boil them 5 to 10 minutes. 1 lb. keeping the water they were boiled in as stock for soup or stew. of cheese. and seasoning. Peel. 1 oz. STEWED MUSHROOMS. Boil the sauce up again and pour it over the onions. and stew them with the butter and very little water. chop the spinach fine. and serve. serve with potatoes and gravy. and dry the mushrooms—if big. of butter. a few breadcrumbs. and thicken it with the cornflour. 2 lbs. milk. Finish with the cheese. and let it all simmer for 20 minutes. and cook the vegetables 10 minutes longer. of Spanish onions. 1 oz. 1 lb. of potatoes. sprinkling cheese and a little pepper and salt between each layer. boil up and serve with curried or plain boiled rice. juice of 1/2 a lemon.
. of butter. 3 eggs. of mushrooms. 1 dessertspoonful of Allinson cornflour. pepper and salt. of tomatoes. let the whole simmer for another 10 minutes. 1/2 pint of milk. 1/2 pint of water. and mix it with the eggs well beaten. 2 lbs. and fry both in the butter for 10 minutes. 1 lb. Peel and slice the onions thinly and grate the cheese. This is nice eaten cold as well as hot. wash. drain it dry. of Spanish onions. Arrange the onions in a pie-dish in layers. scatter breadcrumbs on the top.

of butter. of vermicelli. pepper and salt to taste. cover the pie with the crust. remove the threads of cotton. pepper. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. TOMATOES À LA PARMESAN. 4 large tomatoes. 1 teaspoonful of powdered dry sage. Chop up finely the part removed. of butter. 4 good-sized Spanish onions. cover them up. and parboil them in 1 pint of water. Boil the onions for 20 minutes and drain them. 1/2 saltspoonful of nutmeg. pepper and salt to taste. and tie them on with white cotton. This mixture can also be used cold for sandwiches. 1/2 tin of sweet corn. Serve on hot buttered toast. Have ready the brown sauce. of onions. pepper and salt to taste. Have some oil (vege-butter) boiling in the frying-pan. Whip the eggs and stir them into the cooked tomatoes. TOMATO TORTILLA. 1 breakfastcupful of Allinson breadcrumbs. 1-1/2 lbs. of Allinson fine wheatmeal. Bake the tomatoes in a tin with the butter and
. and salt. an egg. 1 oz. 2 eggs. 1 lb. 1 dessertspoonful of Allinson fine wheatmeal. add the tomatoes and eggs cut in slices. Scald. melt 1 oz. of Parmesan cheese. and fry the fritters a golden brown. and pour the sauce over the cooked onions.VINNYS A1 STORE
STUFFED SPANISH ONIONS WITH BROWN SAUCE. put the rest of the butter on the top of the onions. and 2 oz. 2 hard-boiled eggs. and mix with the breadcrumbs. 4 eggs. Place the onions in a pie-dish or deep tin. 1/2 pint of milk. 3 oz. Cut up the potatoes and onions into dice. Make a paste with the meal. and salt. or a dessertspoonful of minced fresh sage. and the eggs well beaten. skin. of tomatoes. butter. Cut a piece off the top of each onion and scoop out enough inside to leave at least 1 inch thick of the outer part. Serve with slices of lemon or tomato sauce. 1 oz. the sage. adding the butter and seasoning. For the crust. adding the seasoning and the sweet corn. and a little cold water. 3 oz. of Allinson fine wheatmeal. Turn them into a pie-dish. SWEET CORN FRITTERS. Make a batter of the meal. Replace the slices cut off the tops of the onions. Melt the butter in a frying-pan. TOMATO PIE. drop spoonfuls of the batter into the boiling fat. 1/2 oz. mix it with the breadcrumbs. Beat up the egg. and bake them until quite tender. and slice the tomatoes. of the butter. and stuff the onions with the mixture. 1 oz. of butter. 8 oz. mix all the ingredients. 1/2 lb. of butter. milk. and some oil or butter. Add it to the tomatoes with seasoning. 3/4 pint of milk. keep stirring until the mixture has thickened. and add the vermicelli broken up small. of butter. of tomatoes. pepper. 2 oz. and bake for 1 hour.

8 medium-sized tomatoes. Make a small opening in the tomato and take out the seeds with a teaspoon. and eschalot. These are an excellent addition to stews. and mixed herbs. TOMATOES AND ONION PIE. VEGETABLE MOULD. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. adding the egg well beaten. cover with the lid or tie a cloth over it. 1/2 lb. nutmeg. mint. butter a mould. and mash up together equal quantities of potatoes. 3 hard-boiled eggs. and serve hot. Cut tomatoes and Spanish onions in slices. and steam for 2 hours. eat with baked potatoes and bread. and seasoning. lentils. and cheese. and fry the balls in vege-butter or oil till golden brown. fill the tomatoes with the stuffing. 2 ditto of parboiled finely cut turnips.VINNYS A1 STORE
a dredging of pepper and salt. mint. of butter. onion. and bake the tomatoes 15 minutes. sprinkle in the sago. 1 teaspoonful each of finely chopped parsley. carrots. each of tomatoes. cut them in pieces not bigger than a walnut. add a little soaked tapioca. pepper and salt. VEGETABLE PIE (1). Prepare the vegetables. carrots. seasoning it with a little cayenne pepper if handy. bake 1-1/2 hours. stew them in the butter and 1 pint of water until nearly tender. pepper and salt. turnips. 1 teaspoonful of mixed herbs. turnips. Beat the eggs up and mix all the ingredients well together. and haricot beans. of butter. 1 oz. Make a stuffing of the breadcrumbs. and green peas all mixed. Bind with beaten eggs. pour the sauce over. 2 eggs. carrots. add the pepper and salt and the mixed herbs. dip in frying batter. TOMATOES AU GRATIN. celery. VEGETABLE BALLS. pepper and salt to taste. place a bit of butter on each. put into a pie-dish in alternate layers. and serve with brown sauce. When the tomatoes are baked. Make a sauce with the milk. meal. cover with wholemeal crust. and eschalots. put them into a tin. When cooked. pour the vegetables into a pie-dish. 2 breakfastcupfuls of mashed potatoes. vegetable marrow. Fill in the mixture. 1 egg. and season nicely with pepper. 1 tablespoonful of sago. and a little butter to taste. potatoes. 2 oz. scald and skin the tomatoes. Put in sufficient water to make gravy.
. and pepper and salt to taste. Turn out. Boil till soft. 1 breakfastcupful of breadcrumbs. parsley. 1 teaspoonful of mixed herbs. pour 1/2 a teacupful of water in the tin. place them on hot buttered toast. salt. add water to make gravy if necessary.

make a batter of them with the flour and milk. 1 teaspoonful of mixed herbs. and sauce. Wash and prepare the vegetables. Scatter them over the batter. then add 3 turnips. 1 pint of milk. breadcrumbs. of Allinson fine wheatmeal. and cut the rest of the butter in bits.VINNYS A1 STORE
cover with a crust. 1/2 lb. and bake it 3/4 hour. French beans may be used. pepper and salt to taste. turnips. NUTROAST. and seasoning. Add to the stew. green peas. 2 good sized tomatoes or a cupful of tinned ones. potatoes. cooked haricot or kidney beans. 1 oz. Allow all to stew for 2 hours. a little white celery. In the
. YORKSHIRE PUDDING. which contains more flesh-forming matter than butcher's meat. It is made from Italian wheat. 2 carrots. and cover all with a crust. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. add water if more is required for the pie to have sufficient gravy. Thoroughly beat the eggs. of butter. pepper and salt to taste. turn into a buttered bread tin and steam 2-1/2-3 hours. 4 eggs. 4 eggs. pour the whole into a pie-dish. 1 dessertspoonful of sago. Serve with vegetables. then mix a tablespoonful of Allinson fine wheatmeal with 1/2 pint of milk. pepper and salt to taste. and bake until it is brown. scald and skin them. pour in the batter. Well butter a shallow tin.
MACARONI
Macaroni is one of the most nutritious farinaceous foods. cut them into pieces the size of nuts. butter (oiled). 1/2 lb. and enough milk just to smoothly moisten the mixture. onions. These vegetable pies can be varied according to the vegetables in season. Mix all the ingredients thoroughly. lentils. of butter. 1 good pinch of mixed herbs. 2 oz. 6 oz. place the pieces on the top of the vegetables. sprinkling the sago between the vegetables. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. 1 oz. and serve. and season it. add the herbs. ground cob nuts. cut up the eggs in quarters. potatoes. VEGETABLE PIE (2). VEGETABLE STEW. turn out and serve with brown sauce. and vermicelli or tapioca substituted for the sago. and 1 pint of water. of butter. Fry 2 Spanish onions in 2 oz. 2 hard-boiled eggs. 1 lb. 1 small cauliflower. each of carrots. if fresh tomatoes are used. 1 small onion chopped very fine.

or fruit. and cheese (you can use Parmesan. onions. From 2 to 4 oz. onion. 3 oz. Eat with vegetables and tomato sauce. but if any does remain it should be saved for sauce. and vermicelli and Italian paste are done in a few minutes. pepper and salt to taste. pour over the mixture of macaroni and other ingredients. 1 tablespoonful of finely chopped parsley. That which is slightly yellow is to be preferred to the white. 1/2 oz. Boil the macaroni in slightly salted water until soft. as it contains valuable nutritive material. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. a little salt may be added by those who use it. When soft add seasoning. 8 oz. finishing with a sprinkling of cheese. and must therefore always be eaten with green vegetables. Macaroni requires from 25 minutes to 1/2 an hour cooking. As the coarser particles of the bran have been taken away. and let the macaroni brown in the oven. MACARONI (Italian). or in milk and water. 6 oz. Place the macaroni in a pie-dish. and serve. Make a sauce of the milk. of cheese. grate some more cheese over the top. It may be cooked in plain water.VINNYS A1 STORE
manufacture of macaroni some of the bran is removed from the flour. little or no fluid may be left. stock for soup. and place them here and there on the top. Macaroni should be thrown into boiling water and be kept boiling. with grated cheese. MACARONI CHEESE. and 1 oz. 1/2 lb. or Canadian cheese). 2 oz. of grated cheese. pepper and salt to taste. Beat the eggs well in the dish in which the macaroni is to be served. it may be eaten with any kind of vegetables.
. and repeat the layers of macaroni and cheese. MACARONI SAVOURY. Cut the butter in pieces. of butter. Boil the macaroni till tender in 2 pints of water. Macaroni should always be boiled before being made into various dishes. The Genoa macaroni takes longer. mix all well with the eggs. Boil the macaroni until tender in only as much water as it will absorb. 3/4 pint of milk. the cheese. but the meal left is still very rich in flesh-forming matter. of macaroni. &c. 1 teaspoonful of Allinson cornflour. 1/2 lb. or baked potatoes. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. Then place a layer of it in a piedish. pepper and salt to taste. 3 oz. pour the sauce over it. so that when the macaroni is done. cornflour. of macaroni. Bake it in a moderately hot oven until brown. and care should be taken to use just enough water to cook it in. and if desired. macaroni is slightly constipating. may be regarded as the amount to be allowed at a meal for grown-up persons. sprinkle some of the grated cheese over it. or fried onions. the thin spaghetti kind is done in from 15 to 20 minutes. and the breadcrumbs.. of butter. according to the kind used. and the parsley. to which the butter has been added. some breadcrumbs. of grated cheese. use Naples macaroni. dust with pepper. or parsley sauce. as the latter is usually poorer than the former in mineral salts and flesh-forming substances. of spaghetti or vermicelli. of butter. Gruyère. If neither spaghetti nor vermicelli are handy. MACARONI CREAM. Macaroni takes from 20 minutes to 1 hour to cook. The Italian paste is mostly used as an addition in clear soup. caper. 2 eggs. as the pipes or pieces otherwise stick together.

of tomatoes and a little butter. Place the rice in the
. pepper and salt. When the rice boils. 1 quart of water. adding the butter and seasoning. 1 oz. For the tomatoes proceed as follows: 1 lb. 1 oz. pulpy mass. 1 lb. cut up the butter in pieces and spread them on the top. This will take about 20 minutes. Wash the rice and set it over the fire with 1 quart of cold water. the butter and salt. of good rice. according to the size of the tomatoes and the heat of the oven. Bake the savoury for 1 to 1-1/2 hours. and meal. of Patna rice. 4 oz. 1 finely chopped onion. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. and let it cook very gently. and set the rice over the fire with it. mix into it all the other ingredients. of butter.
RICE
In many households it seems a difficulty to get rice cooked properly. 1 dessertspoonful of curry. that is having all the grains separate. and salt. 1/2 lb. Do not allow it to get very soft. serve the rice.VINNYS A1 STORE
4 oz. of butter. for a great deal of the goodness of the rice is thrown away. only just cooked through. of Allinson fine wheatmeal. the grated rind of 1 lemon. the rice will take from 15 to 20 minutes' cooking only. 1/2 a saltspoonful of grated nutmeg. Wash the rice. set it on the side and let it just simmer. Rice should not be cooked too soft. mix the curry with the proper quantity of water. pour it into a buttered pie-dish. put this over the fire with the rice. stirring it a little to prevent the rice from sticking to the saucepan. RICE. CURRIED RICE AND TOMATOES. Very often it comes to table in a soft. and place little bits of butter on each tomato. of butter. of boiled macaroni. HOW TO COOK. Let the rice come to the boil slowly. Rice cooked this way will have all the grains separate. of grated cheese. CURRIED RICE. Let it come to the boil gently. and salt to taste. The following recipe will be found thoroughly reliable and satisfactory. 3 eggs. salt to taste. salt to taste. 1 quart of cold water. pepper and salt to taste. When all the water is absorbed. 1 tablespoonful of finely chopped parsley. Make a batter of the milk. When the rice boils. To cook it in a large saucepanful of water which is then drained away is very wasteful. 1 dessertspoonful of curry powder. cover it with a piece of buttered paper. mix 1 pint of cold water with the curry powder. not stirring it again. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. eggs. 1 lb. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. butter. Cut the macaroni in small pieces. 3/4 pint of milk. 2 oz. 1 oz. which is certainly not appetising. of Patna rice. dust them with pepper and salt. and stir it a few times to prevent it sticking to the saucepan. and 1 oz. Wash the rice. of butter. Bake them from 15 to 20 minutes.

PORTUGUESE RICE. then add the cheese. of butter. Meanwhile chop the onions up fine and fry them brown in the butter. serve. pepper. &c. close them again carefully. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up. and eat with green vegetables. 1 oz.
. herbs. pepper and salt to taste.VINNYS A1 STORE
centre of a hot flat dish. of butter. 2 oz. tomatoes. RICE AND LENTILS. pour the liquid over the rice. a pinch of saffron. and a little butter. pepper and salt to taste. Boil whole onions in water until done quite through. and seasoning. 6 tomatoes. place the rice over the fire with 1 pint of water. 4 tablespoonfuls of grated cheese (Parmesan or other cheese). 1 lb. and turn it out to get quite cold. salt. and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions. 1-1/2 pints of milk. salt. 1/2 teaspoonful of herbs. Boil the rice with water as above. Put the rice on a dish. of butter. of Patna rice. and serve. 1-1/2 cupfuls of rice. mix all well. and serve. put the tomatoes round it. SPANISH RICE. 6 onions. some olives chopped fine and mixed with hard-boiled yolks of eggs. Form the cold rice into balls. and seasoning. 3 tomatoes. stew Egyptian lentils with chopped onions. saffron. dip them in the eggs beaten up and then in the raspings. Allinson's oil for frying. 1 breakfastcupful of rice. 2 eggs. butter. Boil the rice in the milk until soft. 1/2 lb. 1 teacupful of raspings. SAVOURY RICE CROQUETTES. Serve with gravy. 1 oz. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes. serve with the onions and eat with a green vegetable. of Spanish onions. serve in a vegetable dish with the grated cheese sprinkled over. and fry them in boiling oil a light brown. pour over the stewed onions and lentils. herbs and seasoning. 1 oz. SAVOURY RICE (Italian). and put in it washed rice with a little pepper. Boil the rice as above. 3 medium-sized onions. remove them from the water. and let all cook until the rice is quite soft. When done. add the onions. RICE AND ONIONS. of grated cheese. 1-1/2 pints of vegetable stock. 1 teacupful of rice. and butter. until well done.

crush the toast or rusks with your hands. turnips. FRENCH BEAN OMELET. then place them with the seasoning into the cold stock. add to them the water and seasoning. 1 pint of milk. Pass a heated salamander or coal-shovel over the top of the omelet. the rice should have absorbed the stock. scatter the cheese over it. the cheese and seasoning to the meal and milk. Serve hot or cold. Beat up the eggs. GARDENER'S OMELET. Serve with cheese grated over. beat up the eggs and add them. and fry as an omelet. 4 slices of Allinson bread toasted. Dissolve half of the butter and mix it with the other ingredients. 3 eggs. and a little nutmeg to taste. Bake the savoury for 1 hour or a little longer until well set. FRENCH OMELET WITH CHEESE. and mix them with the milk. Beat the eggs and milk well together. of butter. 1/2 a gill of milk. fold over when the top is still creamy. let the omelet cook a little longer. of grated cheese. pepper and salt. 4 eggs. pepper and salt to taste. Fry the onions and tomatoes in butter until well browned.). pepper and salt to taste.
OMELETS
CHEESE OMELET. Serve with sauce. nutmeg. and seasoning. 3 tablespoonfuls of cut boiled French beans. 4 eggs. &c. and serve immediately. 1 dessertspoonful of Allinson fine wheatmeal. 2 oz. Meanwhile have the butter boiling hot in an omelet pan. and 1 oz. When it has risen. mix thoroughly with the beans. 1 oz. of grated cheese. Smooth the meal with the milk. add the vegetables and seasoning. Butter a pie-dish. and soak them in the egg and milk. some vege-butter or oil for frying. 1/4 lb. 3 dessertspoonfuls of water. or Allinson rusks. pepper and salt to taste. of butter. 1 breakfastcupful of cold boiled vegetables. 1 tablespoonful of Allinson fine wheatmeal. and let it fry over a gentle fire. potatoes. 1 oz. pour the mixture into it. of butter. rub the meal smooth with it. minced fine (green peas. and scatter them over the top. carrots. 1/2 a teacupful of milk. and mix it lightly with the yolks. and add the rice. When all have boiled slowly for 20 minutes.VINNYS A1 STORE
butter. whip the whites of the eggs to a stiff froth. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). pour in the mixture. 1 saltspoonful of nutmeg. cut the rest of the butter in little pieces. and fry the omelet in boiling butter or Allinson frying oil. Add the cheese. 3 eggs. Beat the yolks of the eggs.
.

place a few small pieces of butter on the top. 3 eggs. Butter a pie-dish with the rest of the butter. 1 teaspoonful of dried mixed herbs. OMELET SAVOURY. Whip the whites of the eggs to a very
. 4 eggs. Cut the macaroni into little pieces. and nutmeg. pepper and salt to taste. put in a pie-dish. Fry the mixture as an omelet in boiling butter. OMELET ONION. OMELET LENTIL. 1-1/2 oz. of boiled cold macaroni. 1 finely chopped English onion. of grated cheese. and fry the omelet with the butter in a large frying-pan. fry the onion in 1-1/2 oz. proceed as follows: To 1 teacupful of boiled lentils take 3 well-beaten eggs. Add 1 dessertspoonful of water to each egg. of sifted castor sugar. Soak Allinson wholemeal bread in cold milk and water until soft. cheese. 2 oz. 1 dessertspoonful of finely chopped parsley. of butter. 3 eggs. and seasoning. Peel and slice the onions. until quite soft. breadcrumbs. 2 oz. of butter. of butter. and bake about 1/2 hour. 1-1/2 oz. mix them with the milk. and pepper and salt to taste. bake them in a piedish with the butter and seasoning. pepper and salt to taste. and mix them with the macaroni. and pepper and salt to taste. or until done. of butter. parsley. 1 good tablespoonful of finely chopped parsley. 4 eggs. and bake. and mix the lentils and eggs smooth. 3 oz. parsley. 1 pint of milk. of Allinson breadcrumbs. Soak the bread. Put the mixture into a greased pie-dish. Serve with tomato sauce. and add a few flavouring herbs. and mix it with the soaked bread. mix all well. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. and mix all well. the grated rind of 1/2 a lemon. beat the eggs well. and the baked onions. 4 medium-sized English onions. 1/2 a saltspoonful of nutmeg. some sandwich mixture you wish to use up. OMELET SOUFFLÉ. beat up 1 egg. of butter. Add the seasoning. 1 oz. Mix the whole together. 1-1/2 oz. Whip the eggs up. for instance. Eat with vegetables and potatoes. 3 oz.VINNYS A1 STORE
OMELET HERB. pour the mixture into it. Add the herbs. 4 slices of Allinson bread. 4 tablespoonfuls of milk. and bake in a moderately hot oven. grate 1 onion. then rub smooth. It you have any cold boiled lentils. pepper and salt to taste. OMELET MACARONI.

add pepper and salt. add these to the other ingredients. and fry the omelet a golden brown both sides. 1/2 teaspoonful of powdered herbs. of breadcrumbs. sugar to taste.
. pepper and salt to taste. potato flour. and orange water. 2 oz. half the butter melted. of tomatoes. pour the mixture over the breadcrumbs. 1 dessertspoonful of potato flour. spread the mixture in it. 1 oz. 1 large Spanish onion. Mix all well and smoothly. and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. pour the mixture into a well-buttered pie-dish or cake tin. and mix them lightly with the other ingredients. OMELET SOUFFLÉ (SWEET). 3 eggs. the herbs and seasoning. 1/2 gill of boiling milk. 1 lb. add the eggs well beaten. and sugar. of butter.VINNYS A1 STORE
stiff froth. but without the addition of flavouring herbs. and 1/2 a teacupful of new milk. add the eggs well beaten. pepper and salt to taste. OMELET TOMATO (2). mix it with the other ingredients. and turn the omelet neatly out on a buttered dish. Put the yolks of the eggs into a large basin. of butter. 3 eggs. 4 oz. Whip the yolks of the eggs well. and mixed with the ingredients given above. of butter. 2 average-sized tomatoes are cut up fine. when boiling pour the mixture into it. OMELET TOMATO (1). This is made in almost the same way as the savoury omelet. Melt the butter in the fryingpan. OMELET TRAPPIST. of powdered sugar. 1/2 lb. of butter. 2 eggs. SWEET OMELET (1). 6 eggs. add the sugar. Bake the omelet in a quick oven for 10 to 15 minutes. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. the milk. When it begins to set round the sides shake it very gently from side to side. of fine breadcrumbs. adding the grated rind of the lemon. and beat all well with a wooden spoon for 10 minutes. 2 oz. 3 oz. Let all simmer for 20 minutes. Serve immediately. and 1 dessertspoonful of orangeflower water. cut the tomatoes up. beat the whites of the eggs to a stiff froth. mix all up thoroughly. 1-1/2 oz. Meanwhile beat the butter in the omelet pan. Moisten the breadcrumbs with the milk. Set it in the oven for about 10 minutes. and serve immediately with a little castor sugar sifted over it. 1 lemon. and turn the mixture into one or more well-buttered shallow tins. and fry the omelet over a gentle fire. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water.

beat the eggs well. or a few very finely chopped eschalots and some of the juice previously strained. and the vegetables then served. Savoys. is added to bind the spinach with the juice. cook it a few minutes longer. add the lemon juice and the whites of the eggs whipped to a stiff froth. and mix with the other ingredients. as most of the soluble vegetable salts. can be prepared this way.. and 1 teaspoonful of Allinson fine wheatmeal. some raspberry and currant jam. and adding a small piece of butter (1 oz. and chopped very finely. 1 tablespoonful of castor sugar. and serve immediately. Melt the butter in an omelet pan. carrots or celery.. The inside of the omelet should remain creamy. with a little salt. parsnips. and fry till lightly browned. Potatoes which have been baked in their skins should be pricked when tender. Make the butter boiling hot in a frying-pan. to 2 lb. Sift sugar over it. &c. double it. SWEET OMELET (3). this is drained off when they are tender. When the spinach is cooking a little Allinson fine wheatmeal. 2 tablespoonfuls of water. the potatoes should be lightly shaken to allow the moisture to steam out. this should be saved as stock for soups or sauces. Potatoes also require a good deal of care. In the case of vegetables like asparagus. of butter. Make the rest of the butter boiling hot in an oval omelet pan. is to peel them
. I have not given recipes for the cooking of plain greens. 2 oz. turnip-tops. and pour the mixture into the hot butter. and serve it with slices of hard-boiled egg on the top. the size of the dish on which it is to be served. are lost through it. 4 eggs. otherwise they very soon become sodden. The English way of boiling them is not at all a good one. or the skins be cracked in some way. Most of these vegetables are very nice with a white sauce. which are so important to our system. and serve at once. the Continental way of preparing it is as follows: The spinach is cooked without water. which cannot always be stewed in a little water. Spinach is a vegetable which English cooks rarely prepare nicely. when quite tender it is strained. then it is returned to the saucepan with a piece of butter. cinnamon and sugar to taste. Scotch kail. 1/2 pint of new milk. Fry a pale golden colour. When peeled. 5 eggs. SWEET OMELET (2). sea kale.VINNYS A1 STORE
Just before frying the omelet. There are a number of recipes in this book giving savoury ways of preparing them. Green vegetables are generally boiled in a great deal of salt water.
VEGETABLES
GREEN VEGETABLES (General Remarks). of butter. smoothed in 1 or 2 tablespoonfuls of milk. a little nutmeg. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. When the greens are tender. as they are prepared very much alike everywhere in England. A great number of them. and turn it on to a hot dish. stir in the sugar. 1 oz. Serve immediately with sugar sifted over it. Smooth the wheatmeal with the milk. A much better way for all vegetables is to cook them in a very small quantity of water. Brussel sprouts. This makes them mealy and more palatable. &c. artichokes. of greens) and a little salt. turned on to a board. and fry the omelet till lightly browned. cauliflower. potatoes are plainly boiled. such as Cabbages. and I will now make a few remarks on the cooking of plain vegetables. A very palatable way of serving potatoes. they should be placed over the fire after the water has been strained. Spread some jam on the omelet. carrots are particularly pleasant with parsley sauce.

A good many vegetables may be steamed with advantage. and serve the same with sauce as above. should be treated exactly as spinach. ARTICHOKES À LA PARMESAN. add a little salt. cabbage. or vege-butter. of Allinson fine wheatmeal. when the sauce has thickened. they should be turned occasionally. The salt is added because it kills any insects which may be present. and cut them all the same length. and serve. or water if milk is not handy. Scrub and wash as many carrots as are required. Proceed as in the recipe for "Celery à la Parmesan. 2 lbs. of artichokes. Remove the outer coarse leaves. Peel the artichokes. 1 tablespoonful of Allinson fine wheatmeal. juice of 1/2 a lemon. cut them into slices 1/2 an inch thick and place them on a dish. and then shred it up fine. cover with boiling water. of butter. and boil gently and steadily for 20 to 30 minutes. 1 oz. pour it over the artichokes. 3/4 pint of milk. for instance. turnips. Make a white sauce as directed in the
. Now put them into a saucepan. of artichokes. parsnips. after being boiled in a little water. and is most delicious in that way. of grated Parmesan or any other cooking cheese. juice of 1/2 a lemon. 2 oz. 3/4 pint of milk. Take them out of the water as soon as they are tender. or steamed with or without the skins. CARROTS WITH PARSLEY SAUCE. the liquid can be thickened with a little fine wheatmeal. boil it up. when it is quite tender. Scrape the white parts of the stalks quite clean. and put them into cold water as they are done. Tie them up into bundles. This is not a very hygienic way of preparing potatoes. cut the cabbage in four pieces lengthways. and well wash the pieces in salt water. beat up the egg with the lemon juice and add both to the sauce. then slice them and place them in a saucepan.VINNYS A1 STORE
and bake them in a tin with a little oil or butter. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. in order that they should brown evenly." add the cheese to the sauce. 1 oz. Serve with them rich melted butter in a tureen. &c. sprouts. Cook them in a little water or steam them until quite tender. CABBAGE. 1 egg. ASPARAGUS (BOILED). swedes. Let it cook very gently for 2 hours. Make a sauce of the milk and meal with seasoning. an onion cooked with it greatly improves the flavour. ARTICHOKES À LA SAUCE BLANCHE. and a very little salt. and serve. smooth this with a little milk. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. remove it from the fire. 2 lbs. and dish on to rounds of toast with the points to the middle. Set it over the fire with 1/2 pint of water. 1 egg. a dash of pepper. and boil them in water until tender. Scotch kail. I may just mention that Scotch kail. pepper and salt to taste. From a health point of view they are best baked in their skins.

let the sauce simmer. CELERY (ITALIAN). drain it and put it into the stewpan with the milk. Put it into salt water to force out any insects in the cauliflower. put the butter over it in little bits. Trim the cauliflower. place the celery on it. 1/2 pint of milk. and bake the celery until brown. LEEKS. 1 oz. pepper and salt to taste. sprinkle the rest of the breadcrumbs over the top. 1/2 pint of milk. CELERY (STEAMED) WITH WHITE CHEESE SAUCE. Have ready some Allinson plain rusks on a flat dish. butter. Let cook gently until the celery is quite tender. and place it in a vegetable steamer. CAULIFLOWER WITH WHITE SAUCE. 2 oz. boil it in water for 10 minutes. wash well and cut up in pieces about 3 inches long. and add the egg well beaten. Boil the milk with the butter. 2 heads of celery.VINNYS A1 STORE
recipe for "Onions and white sauce. saving them for flavouring soups or sauces. and let the celery steam for 1-1/2 hours. of butter. which consists of a large saucepan over which is fitted a perforated top. and pour in the celery. wash it well in fresh water and boil quickly until tender. which will take about 1 hour. Remove the coarse part of the green stalks of the leeks. Prepare the celery as in previous recipe. and serve with white sauce. 1 dessertspoonful of Allinson cornflour. 1 dessertspoonful of flour. and let them simmer for ten minutes. of butter." and stir into it a handful of finely-chopped parsley. the butter and seasoning. CELERY (STEWED) WITH WHITE SAUCE. pour the sauce over. of butter. 1 egg. pepper and salt. Serve very hot with baked potatoes. Set over the fire with 1/2 pint of water. stirring it until the cheese is dissolved. Let all gently simmer for a few minutes. put it aside to cool a little. pepper and salt to taste. and last add the grated cheese and seasoning. 1 oz. 1 cupful of breadcrumbs. For the sauce you need: 1 pint of milk. After soaking. If the leeks are gritty cut them right
. Remove the outer hard pieces from the celery. pepper and salt to taste. add the thickening and the milk. 1-1/2 oz. and serve. leaving it in long pieces. Add a little pepper and salt. Cut up the celery into pieces. of grated cheese. Butter a shallow dish. 2 or 3 heads of celery (according to quantity required). and serve very hot. Simmer the celery gently until tender. 1/2 oz. strew it well with some of the breadcrumbs. cutting away only the bad and bruised leaves and the coarse part of the stalk. Pour the sauce over the carrots. thicken it with the cornflour smoothed first with a spoonful of water.

MUSHROOMS (STEWED). 1 dessertspoonful of Allinson cornflour. ONIONS (SPANISH) (BAKED). and fry them for 10 or 15 minutes. Stew the mushrooms in this for 10 to 15 minutes. which will take about 1-1/2 hours. and if necessary use a brush to get out the sand. adding a chopped up onion. and stew the onions for 20 minutes. 2 lbs. then stir in the yolk of egg with the lemon juice. the yolk of 1 egg. and is much liked. melt it. pepper and salt to taste. ONIONS (BRAISED). boil it for 1-1/2 to 2 hours in a small quantity of water. and let them brown after that. 3 eggs. add pepper and salt to taste. 1/2 pint of water. or half that quantity on small ones. beat the eggs. and stir into it 1 tablespoonful of Allinson fine wheatmeal. 1 lb.VINNYS A1 STORE
through and wash them well. Tie the leeks in bunches and steam them until tender. SCOTCH OR CURLY KAIL. ONION TORTILLA. season with pepper and salt. of onions. and seasoning. add them to the onions. making an incision crossways on the top. Thicken with the cornflour. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. juice of 1/2 a lemon. of mushrooms. 1/2 saltspoonful of nutmeg. of butter. and fry them a nice brown in the butter. This is very savoury. and serve. Keep them covered for 2 hours. add pepper and salt. Drain it when soft and chop it fine like spinach. Into the saucepan in which the kail was cooked put a piece of butter. Eat with wholemeal toast. Peel and slice the onions. dust them over with pepper and salt. Peel and clean the mushrooms. Scotch kail is best after there has been frost on it. let it cook for
. and fry the whole a light brown on both sides. vege-butter. and cut away the coarse stalks. Return the chopped Scotch kail to the saucepan. have the water and butter ready in a saucepan with the herbs. and serve. pour the sauce over them. 1 lb. of butter or oil. slice the onions. 1/2 teaspoonful of herbs. Melt the butter in a frying-pan. Baste the onions from time to time with the butter. Then add enough water to make gravy. of butter. and put in a baking-dish with 1/2 oz. pepper and salt to taste. Wash the kail. Make a white sauce as for the cauliflower. and bake them for 3 hours. Put the leeks on pieces of dry toast on a flat dish. 1 oz. 2 oz. Peel as many onions as are required. or oil. of butter on each large onion. Wipe them dry with a cloth. 1-1/2 oz. and wash them in water with a dash of vinegar in it. and brown it very slightly. of Spanish onions.

They enter into a great many savoury and sweet dishes. set
. The best way of lightly boiling an egg is to put it in boiling water.. Pile the mashed turnips on a flat dish. Have ready 1 or 2 hard-boiled eggs cut in slices. and steam them until tender.55 12. when melted.. as enough water will boil out of the spinach to cook it.. an even tablespoonful of the meal.. of butter. As they are a highly nutritious article of food. Eggs are a good food when taken in moderation. Use 1 oz... and serve. Let the spinach heat well through before serving..22 71.00 100. stirring it a few times to prevent it burning.. mix it well with the butter and meal. in fact everything required for building up the organism of the young bird.11 Nitrogen .24 Fat . Put a piece of butter in the saucepan in which the spinach was cooked.VINNYS A1 STORE
a minute. of butter. then strain it through a colander.. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg..16 ----------100.. Eggs contain both muscle and bone-forming material...11 15. they should not be indulged in too freely.. and add as much of the strained-off water as is necessary to moisten it. 12. and decorate the spinach with them. mixing with them 1 oz.. and a little lemon juice. Eggs are most easily digested raw or very lightly boiled. Peel and wash the turnips. Water ... pressing the water out with a wooden spoon or plate.12 1. 12. and set it over the fire in a saucepan without any water. and keep stirring the meal and butter for 1 minute over the fire.49 Mineral matter 1.
Eggs are a boon to cooks. Heat it gently at first.. Let the spinach cook 20 minutes. stir into it a spoonful of Allinson fine wheatmeal.. SPINACH. until enough water has boiled out of the spinach to prevent it from catching. and few cakes are made without them. but the white of the egg is pure albumen (or nitrogen) and water. 74. and pour a white sauce over them. especially when dishes are wanted quickly.. They can be prepared in a great variety of ways. Mash them up in a saucepan over the fire. and the juice of 1/2 a lemon to 4 lbs. of spinach. TURNIPS (MASHED). and best cooked thus for invalids. All the fat of the egg is contained in the yolk.
EGG COOKERY. Wash the spinach thoroughly. Duck's egg. Return the spinach to the saucepan. add pepper and salt to taste.00 ====== ======
Eggs take a long time to digest if hard boiled.

and stir until it boils. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Smooth the cornflour with the milk. and vanilla essence to taste. and stir until the mixture is set and comes away from the sides of the saucepan. of castor sugar (or more if the apples are very sour). owing to the sudden expansion of the contents. and every week turn the eggs. and pour the mixture into a buttered pie-dish or cake tin. 1 teaspoonful of curry powder. of butter. Prepare
. so that one week they stand the pointed end down. the sugar. cut up. Another very good way is to have stands made with holes which will hold the eggs. and mix them with the apple mixture. A fresh egg looks clear and transparent. 1 gill of milk. 4 eggs. of butter. If they are not covered with water there is less danger of them cracking. and mix it with the apples. cooking cheese. 2 large bars of chocolate. then turn the mixture into a basin to cool. of Allinson fine wheatmeal. If the Soufflé is baked in a cake tin. of castor sugar. next week the rounded end down. 1 gill of new milk or half milk and half cream. beating all well. season with mustard. and serve at once. There are various ways of preserving eggs for the winter. stir in the wheatmeal. Pour in the milk. Whisk the whites to a stiff froth. Add vanilla and the whites of the eggs whipped to a stiff froth. 2 oz. into the mixture. Melt the butter in a saucepan. 1 cooking apple. Beat them quite smooth. and salt to taste. and let it stand just off the boil for five or six minutes. of Parmesan or other good dry. pepper. 6 hard-boiled eggs. 4 apples. Previously soak the bread in milk or water. beat the yolks well. and stir into it gradually the yolks of the eggs. Separate the yolks from the whites of the eggs. and return them to the stewpan. 5 eggs. and drop the yolks of the eggs. Keep these stands in an airy place in a good current of fresh air. CURRIED EGGS. 1 medium-sized English onion. APPLE SOUFFLÉ. and salt. Grate the cheese and stir it in.VINNYS A1 STORE
the basin or saucepan on the side of the stove. Turn into a basin. turn the mixture into a buttered Soufflé tin. and add to it the other ingredients. 1 oz. Squeeze it dry. 8 oz. and chocolate. pepper. one of the best is by using the Allinson egg preservative. Bake for 20 minutes in a moderately hot oven. 1 oz. Bake 3/4 of an hour. and serve immediately. a serviette should be pinned round it before serving. of Allinson cornflour. Eggs often crack when they are put into enough boiling water to well cover them. CHOCOLATE SOUFFLÉ. of the crumb of the bread. 3 oz. Cream the butter. and the juice of 1 lemon. mix them lightly with the rest. One can easily tell stale eggs from fresh ones by holding them up to a strong light. CHEESE SOUFFLÉ. and pour the whole into a buttered Soufflé tin. and bake the Soufflé for 15 minutes. and salt to taste. 6 oz. 4 eggs. separate the yolks of the eggs from the whites. mustard. 1 dessertspoonful of Allinson fine wheatmeal. 1 oz. 2 oz. Whip the whites of the eggs to a stiff froth. mix it lightly with the other ingredients. Pare. 1 oz. and let the mixture cool. one by one. of butter. whilst stale ones look cloudy and opaque.

of grated cheese. Keep stirring it with a knife. Bake in a moderate oven until the eggs are just set.
. Heat the butter in a frying-pan or small stewpan. the juice of 1/2 a lemon. they should be scalded and skinned before cooking. break the eggs over it. Heat the tomato sauce. dust them with pepper and salt. and serve. EGG AND TOMATO SAUCE. pepper and salt to taste. Butter a pie-dish. Smooth the curry and wheatmeal with a little cold water. EGG AND CHEESE FONDU. adding seasoning to taste. To each egg 1/2 its weight in grated cheese and a 1/2 oz. fresh ones. set aside to cool. and place the dish on the stove until the eggs are set. EGG AND TOMATO SANDWICHES. 6 hard-boiled eggs. 2 oz. and pepper and salt. of butter must be used).VINNYS A1 STORE
the onion and apple. Return the sauce to the stewpan. and season to taste. until it becomes a smooth and thickish mass. of butter. mustard. add 1 dessertspoonful of water for each egg. sprinkle the cheese over them. serve very hot on a flat dish. a little made mustard. When hot stir in the mixture of egg and cheese. shell the eggs. Beat up the eggs and stir them into the cooled tomatoes. break the eggs carefully into it without breaking the yolks. 1 oz. 1 teacupful of tinned tomatoes or 1/2 lb. Melt the butter in a flat dish. and thicken the sauce with it. and cook the tomatoes in it until most of the liquid is steamed away. Stir the eggs and tomatoes with a knife until set. as in the previous recipe. mix in the cheese. pepper. and use for sandwiches. with sippets of Allinson wholemeal toast. Cut the potatoes and eggs into slices. 1 teacupful of milk. Let it simmer for 10 minutes. EGG AND CHEESE. 1 lb. 6 eggs. EGG SALAD WITH MAYONNAISE. when cold. and fry them in the butter in a stewpan until brown. Put on hot buttered toast. thickened with 1 dessertspoonful of Allinson fine wheatmeal. pepper and salt to taste. chop them very fine. then turn the mixture into a bowl to get cold. 4 eggs. This is an extremely tasty French dish. Melt the butter in a frying-pan. Serve very hot. The mixture. then rub through a sieve. 4 eggs. add the lemon juice. of cold boiled potatoes. pepper and salt. If fresh tomatoes are used. and salt to taste. of butter (if only 1 egg is prepared 1/2 oz. Whip up the eggs. is excellent for sandwiches. of butter. which should be well seasoned. and 1/2 oz. and pour it over the eggs. Add 1/2 pint of water and a little salt. 1 teacupful of tomato sauce. and heat them up in the sauce. pour into it the thickened milk.

Splice the vanilla and let it boil with the milk and sugar. drop by drop. as the eggs easily curdle when the oil is stirred in too fast. sugar to taste. and mix with them the cream or milk and the lemon juice. some apricot or other jam. then add again oil and lemon juice alternately until all the oil is used up. and some butter. smooth the cornflour with
. and place in it the yolks of the eggs beaten up. beat up another yolk of egg and start afresh with a little fresh oil. 1-1/2 gills of good salad oil. Drop the oil into them. 1 oz. and add lemon juice or seasoning as required. 1 quart of milk. and salt. Place a few bits of butter on the top. the yolks of 2 eggs. 1/2 pint of milk. garnish with watercress. pepper. and when going on well stir in. a piece of vanilla 2 inches long. dust with nutmeg. Peel and slice the onion. Vinegar may be used instead of lemon juice if the latter is not conveniently had. 1 saltspoonful of mustard. 6 hard-boiled eggs. and stir it over the fire until it thickens. 1 tablespoonful of Allinson cornflour. break the eggs over them. and bake the savoury from 20 to 30 minutes. nutmeg. and stir it in last of all with sufficient pepper and salt. especially in the beginning. 1 Spanish onion. and salt to taste. Make the mayonnaise as follows. Pour over the whole the milk. of butter. and pour the rest over the salad. shelled and sliced. of butter.VINNYS A1 STORE
and mix all well together. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. or bread fried in butter. Butter a pie-dish and line it with slices of bread and butter. lemon juice. and 2 tablespoonfuls of breadcrumbs. pepper and salt to taste. Melt the butter in a frying-pan. Should an accident happen. stirring with a wooden spoon quickly all the time. Take a clean cold basin. Pour the mixture into the butter. Great care should be taken. the juice of 1/2 a lemon. EGGS À LA DUCHESSE. and serve with lady fingers. The mayonnaise should be made in a cold room. 1/2 a teacupful of cream or milk. Stir in some jam. 1 teaspoonful of vinegar. Smooth the mustard with a little lemon juice. Repeat the layers. Taste the mayonnaise. Spread the onion on a buttered dish. Beat the eggs. pepper. and salt to taste. pepper. 4 eggs. and sprinkle with breadcrumbs. and fry it brown in the butter. and finish with a layer of bread well buttered. Mix part of it with the eggs and potatoes. in winter Scotch kale prepared the same way. and bake until the eggs are set. 6 eggs. some very thin slices of bread and butter. the curdled mayonnaise. dust these with pepper and salt. EGGS À LA BONNE FEMME. Allinson rusks. EGG SAVOURY. or until brown. 4 eggs. as it may curdle if made in a hot room. in summer use 1 large breakfastcupful of boiled and chopped spinach. add the vinegar and seasoning when done. which will only take a few minutes. drop by drop. Spread a layer of spinach and a layer of slices of eggs. EGG SALMAGUNDI WITH JAM. 1 oz.

3 eggs.VINNYS A1 STORE
a spoonful of water. Turn the mixture into a shallow buttered pie-dish. set them in cold water. 1/2 oz. and scatter the butter in bits over the breadcrumbs. meanwhile beat up the eggs. Bake until the breadcrumbs begin to brown. Let the mixture cool. sprinkle them thickly with the grated cheese. season to taste. and will make a nice side dish for dinner. but not pouring it over the snow. a few leaves of fresh sage. 1 oz. 6 hard-boiled eggs. and place them in a glass dish. let it simmer for a few minutes until the egg snow has got set. EGGS AU GRATIN. Have ready the whites of eggs whipped to a stiff froth. Serve with vegetables and sauce. and take off the shells. enclose them in paste. of Allinson fine wheatmeal. of butter. 1 dessertspoonful of finely chopped parsley. pepper. remove the yolks. and a little cold water. 6 eggs. and add the onion and herbs. cut them into quarters lengthways. which will take about 15 minutes. and dust with nutmeg. nutmeg. When the milk is thickened shell the eggs. serve when quite cold. Let the milk cool a little.
. Boil the milk with the butter. Slice the eggs. mix them carefully with the milk. and salt to taste. and bake for 20 minutes. but do not allow it to boil. 2 tablespoonfuls of breadcrumbs. Spread the breadcrumbs over the top. 2 oz. of grated cheese. Mix all together and season with pepper and salt. Boil the eggs for 10 minutes. pepper and salt to taste. thicken it with the flour. Half the quantity will make a fair dishful. EGGS AND CABBAGE. Put the halves together. a few sprigs of Parsley. taking care not to curdle them. pepper. remove the vanilla. 1 dessertspoonful of Allinson fine wheatmeal. of butter. and let it cook gently for 2 or 3 minutes. 1/2 pint of milk. of butter or vege-butter. and bake until the pastry is done. 1-1/2 oz. drop it in spoonfuls in the boiling milk. place them on a well-buttered flat baking dish. fill the whites of the eggs with the mixture. brush them over with the white of egg. 1 small English onion. FRENCH EGGS. and season with pepper and salt. made of 6 oz. remove the snowballs with a slice. of butter. and proceed as follows: Chop up the onion very fine with the sage and parsley. Pound the yolks very fine. and salt. pepper and salt to taste. Warm the cabbage with the butter and the milk. and pepper and salt to taste. 1 teacupful of milk. Cut them in half lengthways. pour the custard into the glass dish. 1 large breakfastcupful of cold boiled cabbage. smoothed previously with a little cold milk. a little nutmeg. 3 hard-boiled eggs. stir the whole over the fire to let the eggs thicken. or 1/2 teaspoonful of dried powdered sage. FORCEMEAT EGGS. and some paste rolled thin. Any kind of cold vegetables mashed up can be used up this way. beat up the yolks of the eggs. thicken the milk with it. 1 oz.

of cold boiled and grated potatoes. remove the eggs from the water with an egg-slice. 1/4 lb. when it will make a slight crackling noise. and when this is well mixed with the butter. Stew the mushrooms in the butter. and season well. of butter. beat for 10 minutes. add the mushroom liquor. Then stir in the mushrooms. Have ready hot buttered toast. Poached eggs are also a very nice accompaniment to vegetables. put in the parsley. Each egg should first be broken into a separate cup. and bake in a
. Turn the mixture into a well-buttered dish. Last of all. Whip up the whites of the eggs to a stiff froth. of butter. adding the parsley. and bake the Soufflé 15 minutes. Scotch kale. 1 oz. 4 hard-boiled eggs. 6 oz. chop up the eggs and mix them with the mushrooms. 1/4 lb. &c. Turn the mixture into a buttered pie-dish or Soufflé tin. 1/2 oz. 2 oz. stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. Cream the butter in a basin. Stir in the yolks of the eggs. pepper and salt. Season to taste. When the mushrooms have stewed 10 minutes. and turn all into a basin and let it cool a little. of Allinson fine wheatmeal. and almonds. 6 oz. and stew them in 3/4 of a teacupful of water. when they are served laid on the vegetables. drain off the liquid. of butter. A little vinegar and salt should be added to the water. heat all well through. like spinach. and last of all the whites of the eggs whipped to a stiff froth. POACHED EGGS. which should be a teacupful. Melt the butter in a little saucepan. MUSHROOM AND EGGS. 4 eggs. 1 teaspoonful of parsley chopped very fine. as the eggs will then set more quickly. and slip them on the toast. pepper and salt to taste. Always have plates and dishes very hot for all kinds of egg dishes. 4 eggs. Unless an egg-poacher is used.. Quite newly laid eggs take a little longer. and serve with sippets of toast laid in the bottom of the dish. of ground almonds (half bitter and half sweet). of mushrooms. 1 oz. cover them up and allow them to boil only just long enough to have the whites set. and mix them lightly with the rest. of sifted breadcrumbs. and serve on sippets of toast. the sugar. of mushrooms. Separate the yolks from the whites of the eggs. and 1-1/2 oz. which is done by stirring it round the sides of the basin until soft and creamy. of castor sugar. POTATO SOUFFLÉ. wash. and stir each yolk separately into the mixture in the basin. eggs are best poached in a large frying-pan nearly filled with water. MUSHROOM SOUFFLÉ. stir into it the wheatmeal. and then slipped into the rapidly boiling water. and cut in small pieces the mushrooms. Peel. 1 oz. which will take about 2 minutes. then stir in the potatoes and breadcrumbs.VINNYS A1 STORE
and put them into the sauce.

of Allinson fine wheatmeal. 1 oz. Let it cool a little. and cheese. and let all cool. 6 eggs. SAVOURY CREAMED EGGS." Serve hot. 1 pint of milk. Make a thick sauce of the milk. then stir in the yolks of the eggs well beaten. and serve at once. 2 oz. 1 dessertspoonful of Allinson fine wheatmeal. Allinson fine wheatmeal. season with nutmeg. Stew the rice in the milk with the butter. stir in the flour. beat up the eggs. 1/2 pint of milk. Butter the cups as in the last recipe. and bake the Soufflé for 20 minutes in a hot oven. the lemon rind. and lastly. Proceed as in Cheese Soufflé. Turn the mixture into a buttered pie-dish or cake tin. 2 oz. Bake from 1/2 an hour to 3/4 of an hour in a moderately hot oven. grease a shallow dish with part of the butter.
. When the rice is tender remove the peel. of butter. and put the eggs in it. 1 dessertspoonful of finely minced spring onions. sugar to taste. the grated rind of 1/2 lemon. 3 oz. and beat each separately into the rice for 2 or 3 minutes. 3 tablespoonfuls of brown breadcrumbs. cut the rest of the butter in little pieces. Shell and quarter the eggs.VINNYS A1 STORE
moderately hot oven from 3/4 of an hour to 1 hour. vanilla essence or the peel of 1/2 a lemon. adding seasoning to taste. or flavour with vanilla essence. 1 oz. of rice. 1 gill of milk. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. pepper and salt to taste. with alternate layers of ratafias. nutmeg. sugar. Have ready a buttered Soufflé tin. and 1 oz. RICE SOUFFLÉ. SAVOURY SOUFFLÉ. and 1 oz. cover with breadcrumbs. of ratafias. 4 eggs. pour the mixture into it. 6 eggs. sprinkle well with parsley. Sprinkle with castor sugar. of castor sugar. RATAFIA SOUFFLÉ. of butter. 1 tablespoonful of finely chopped parsley. To each egg take 2 tablespoonfuls of cream or milk. and stir them lightly into the mixture. wheatmeal. SCALLOPED EGGS. pepper. the whites of the eggs whipped to a stiff froth. adding (instead of cheese) the parsley and onion. Whip the whites of the eggs to a stiff froth. of butter. 1 oz. and then add the milk. Pour it over the eggs. and salt to taste. and proceed as in "Sweet Creamed Eggs. 2 oz. Melt the butter in a saucepan. 1/2 dozen hard-boiled eggs. mix well. Separate the yolks of the eggs from the whites. and the lemon peel. and a slice of hot buttered toast. of butter. of cheese. and scatter them over the breadcrumbs. 1/2 pint of milk. 2 oz. a little chopped parsley. and salt. and serve immediately with stewed fruit. pepper. if the latter is used for flavouring. the sugar.

and place the eggs on it. and mix all well. which
. let the tortilla set. stand the cups in a stew-pan with boiling water. Pour some thick white sauce. shell the eggs. and seasoning. or new milk. and carefully remove the yolks. Cover each cup with buttered paper. then turn it with a plate. of butter. Halve the eggs lengthway. stir in the eggs over a mild fire. add the butter and pepper and salt. a teacupful of boiled chopped spinach. Serve with brown gravy. Pound these well. Serve hot. and season well with pepper and salt.VINNYS A1 STORE
Bake till nicely browned. some oil. beat up the eggs with the cream or milk. beat up the eggs. 1 thin slice of buttered toast. 1 oz. and take the mixture from the fire directly it gets uniformly thick. 1 oz. and divide the mixture into the cups. and mix them together with the breadcrumbs. SCOTCH EGGS. 1 oz. Sprinkle the lemon juice over the spinach. and set the other side. sugar and vanilla to taste. and pepper and salt to taste. lemon juice and pepper and salt to taste. which should be previously stoned and minced fine. 4 eggs. SWEET CREAMED EGGS. 1 teaspoonful of strawberry or raspberry and currant jam. of butter. It should not be allowed to cook until hard. and serve on a very hot dish. removing the egg which sets round the sides and on the bottom of the frying-pan. 4 hard-boiled eggs. or butter for frying. herbs. To each egg allow 2 tablespoonfuls of cream. Place the jam in the centre of the cup. Butter as many cups as eggs. 1 dessertspoonful of finely chopped parsley. and fry it lightly in the butter. 1/2 oz. SPINACH TORTILLA. and mix them with the olives. and fry them a nice brown. Heat the butter in a fryingpan. Whip the eggs up well. add a dessertspoonful of water for each egg. This quantity will suffice for 3 persons. of butter. of butter. pepper and salt to taste. melt the butter. Grate the onion. 1 breakfastcupful of Allinson breadcrumbs. Beat the forcemeat smooth. pepper and salt. on a hot dish. 5 hard-boiled eggs. 1 Spanish onion. 8 Spanish olives. pepper and salt to taste. 4 eggs. Keep stirring the mixture with a knife. Beat the eggs and pour them into the mixture. Serve hot. reckoning 1 egg for each person. Place the stirred eggs on the toast. sugar and vanilla. STUFFED EGGS. 1 egg. 1 teaspoonful of powdered sage. Fill the whites of the eggs with the mixture. flavoured with grated cheese. vege-butter. cover them completely with a thick layer of forcemeat. STIRRED EGGS ON TOAST. 3 slices of hot buttered toast.

and mix them with the butter. 1 oz. 1 oz. 1 teaspoonful of finely chopped parsley. 1 oz. When the butter is hot. and divide into the buttered cups. season to taste. pepper and salt to taste. then the tomato pulp. Beat up the eggs. 3 oz. lay on it some very thin slices of the cheese. Cover each cup with buttered paper. 1 clove of garlic or 2 shalots. have ready the sauce hot. the rind and juice of 1/2 a lemon. of sugar. which has been strained through a sieve. and add to them the sweetened water. Serve the eggs on buttered Allinson wholemeal toast. and serve hot or cold. and tarragon vinegar. TOMATO EGGS. and mix it into yolks. mix them with the tomato juice. keeping the yolks whole. 1-1/2 oz. 4 eggs. of fresh tomatoes or a teacupful of tinned tomato.VINNYS A1 STORE
should reach only half-way up the cups. and bake 15 minutes. Boil the sugar and lemon rind and juice in 1/2 pint of water for 15 minutes. pepper and salt to taste. season with pepper and salt. and steam the eggs until they are set—time from 8 to 10 minutes. Batter a cup for each egg. 1/4 lb. and steam the eggs for 10 minutes. Spread the butter on a flat baking dish. of butter. Pour over the eggs. place them in a saucepan with boiling water. Serve hot or cold. WATER EGGS. On these break the eggs. Strain the mixture through a sieve into the dish in which it is to be served. then proceed as before. 1/2 pint white sauce. or chop up very finely the shalots. mix it with the parsley. 1 tablespoonful tarragon vinegar. pepper and salt to taste. in it. TOMATO SOUFFLÉ. of Allinson fine wheatmeal. 2 yolks of eggs. Pulp the tomatoes through a sieve. pour into a buttered Soufflé pan. and cut them into slices. 4 eggs. Boil the eggs for 7 minutes. 4 eggs. and bake for 10 minutes. Lay them in a buttered pie-dish. and melt the butter. whip up the whites of the eggs. Rub the garlic round a small saucepan. SWISS EGGS. and stir until the mixture is thickened and comes away from the sides of the pan. of butter. stirring in one yolk after the other. serve with fried croûtons round. Beat the eggs well. and bake until set. stir them with the other ingredients. strew this over the eggs. and bake them in a quick oven for 5 to 7 minutes. of Gruyère cheese. tarragon. TARRAGON EGGS. 4 hard-boiled eggs. stir in the wheatmeal. grate the rest of the cheese.
. 1 teaspoonful chopped tarragon. To each egg take 2 tablespoonfuls of tomato juice. place it in a larger dish with boiling water in a moderately hot oven. Turn the eggs out on the buttered toast.

pepper. but makes it rich. Put some finely shredded lettuce in a glass dish. They are natural food in a plain state. and 2 tablespoonfuls of olive oil. ARTICHOKE SALAD. or even finely cut raw red or white cabbage. and two hard-boiled eggs. rheumatism. also sliced. and garnish it with nasturtium leaves and flowers. oil. juice of 1 lemon. Cut up finely the cauliflower and potatoes when cold. a layer of sliced tomatoes. Add salt and pepper. salt. Boil potatoes and artichokes separately. 2 or 3 tablespoonfuls of oil.VINNYS A1 STORE
SALADS
These wholesome dishes are not used sufficiently by English people. mix together 1/2 a teaspoonful of salt. some mustard and cress. and then over all put a nice layer of grated cheese. 1/4 of a teaspoonful of white pepper. CHEESE SALAD. Salads are invaluable in cases of gout. salads may be made with endive. and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. into which had been smoothly mixed a little mustard. 1 large boiled Spanish onion. Serve with a dressing composed of equal parts of cream. and supply the system with vegetable salts and acids in the best form. pepper and salt to taste. Slice the onion and potatoes when
. mix. In winter. 2 or 3 tablespoonfuls of olive oil. and vinegar are added as above. 1 teaspoonful of parsley. eat with Allinson wholemeal bread. celery. add pepper. stir it well together. and pepper and salt to taste. Peel and slice a cucumber. cut into slices. oil. salad oil. A medium-sized boiled cauliflower. 3 large boiled potatoes. salt. and over this put some young sliced onions. watercress. juice of 1/2 a lemon. stone in the kidney or bladder. gallstones. then add very gradually 1 tablespoonful of vinegar. for very few know the value of them. CAULIFLOWER SALAD. and vinegar. All may use these foods with benefit. Put the sliced cucumber into a salad dish. and vinegar. round lettuces. As a second course. or celery root. ONION SALAD. 3 boiled potatoes. and in a gravelly condition of the water and impure condition of the system. CUCUMBER SALAD. mustard and cress. milk or bread pudding. mix well with the dressing. A little mayonnaise is an improvement. stirring it all the time.

salt. grate a small onion and mix it with these. two hard-boiled eggs. pour it into the salad bowl. and before serving pour over some good mayonnaise. Mix the vinegar. and oil to taste. 1 small beetroot. Eat with Allinson wholemeal bread. These are made from mixtures of lettuce. salt. tarragon vinegar. and stir it well. Arrange them in a dish. onions. SUMMER SALAD. minced parsley. and mix well once more. some mayonnaise. spring onions. 4 medium-sized cold boiled potatoes. of cold boiled potatoes. carrots. or any other raw or cooked green foods.VINNYS A1 STORE
quite cold. salt. pepper. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other. and quarter the eggs. and add them to the potatoes. 6 hard-boiled eggs. vinegar. mix well together with the parsley and pepper and salt.
. decorate with slices of egg and tomato and tufts of cress. POTATO SALAD (1). and cress. pepper. and cut them in slices. olives. add the lemon juice and oil. salt. SPANISH SALAD. mustard and cress. Shred the lettuce. 1 head endive. oil. cucumber. POTATO SALAD (2). 1 bunch of watercress. pour over the mayonnaise. turnips. watercress. Put into the centre of the bowl some cold dressed French beans or scarlet runners. EGG MAYONNAISE. put these into a salad bowl. and lettuce make a good cold salad for the summer. oil. 2 tomatoes. SUMMER SALADS. let them soak in 1/2 gill of water. The quantity of oil should be about three times the amount of the vinegar used. 2 spring onions. tomatoes. 2 of salad oil. a little tarragon vinegar. cut up the onions and olives. Slice the potatoes. add pepper. 4 tablespoonfuls of vinegar. Boil potatoes that are firm and waxy when cooked. Cold green peas. mix pieces of watercress with the eggs and tomatoes. and pepper well together. 1 lb. 1 large lettuce. endive. tomatoes. sprinkling pepper and salt in between. and garnish with more watercress. French beans. and vinegar. Cut the potatoes in small pieces. some spring onions. Garnish with beetroot and parsley. place in a salad bowl with mayonnaise dressing.

of butter. 6 oz. Cut up 1 lb. Peel. some bread raspings. 2 lemons. 1 oz. beat up the egg and mix it with the potatoes. and fry them in oil or butter until brown. flour.
POTATO COOKERY
POTATO BIRD'S NEST. seasoning. 1 egg. A plateful of mashed potatoes.
. oil the butter and mix this and the lemon juice with the rest of the ingredients. 2 tablespoonfuls of Allinson fine wheatmeal. flavour with pepper. 6 oz. POTATO CAKES 3 fair-sized potatoes. Beat all well together. turn the cakes into the beaten egg and raspings. of butter. When oranges are added to a salad the onion must be left out. and 1 of the eggs well beaten. of mashed potatoes. add the potatoes very finely mashed. pepper and salt to taste. and boiled and sliced beetroot. shelled. and fry the mixture like pancakes in oil or butter. and seasoning. Fry the mashed potatoes a nice brown in the butter. 2 eggs. 2 oz. fill the mixture in a jar and keep closely covered. Mix all well. and grate the raw potatoes. of spinach well cooked and chopped. grate fine 1 onion and mix with these. Grate the rind of the lemons and pound it well with the sugar in a mortar. Serve as hot as possible. 4 oz. of mashed potatoes. oil. and vinegar as above. and a pinch of nutmeg. POTATO CHEESECAKES. add the cheese. 1/2 a teaspoonful of mustard. of butter. add watercress. when all is very thoroughly mixed. mustard. of sugar. then place it on a dish in the shape of a ring. and place the eggs. wash. 2 tablespoonfuls of Allinson fine wheatmeal. or mustard and cress. 2 lbs. Beat up the second egg. Inside this spread the spinach. POTATO CHEESE. Hard-boiled eggs may be cut into slices and added. on the top of this. Melt the butter and mix it with the mashed potatoes. flour. of grated cheese. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. and form the mixture into cakes.VINNYS A1 STORE
WINTER SALAD. salt. 1 lb. pepper and salt to taste. of cold boiled potatoes. 3 hard-boiled eggs. 1 oz.

POTATO PUFF. season with pepper and salt. Turn the mixture into a buttered pie-dish. roll the balls in the egg and breadcrumbs. mashed potato. 3 teacupfuls of mashed potatoes. turn the mixture into a buttered pie-dish. mix the potatoes with the butter. 1 oz. Beat the potatoes well with the yolks of the eggs and the seasoning. POTATO PUDDING. 3 eggs. 1 lb. of butter. form the mixture into balls. 1/2 a saltspoonful of nutmeg. the yolk of egg. beaten to a stiff froth. and the thyme. mix it with the mashed potatoes. 1 boiled Spanish onion. of sugar. and bake it for 1 hour in a hot oven.
. make the mixture into rolls. 1 pint of mashed potatoes." POTATO SALAD (1). of butter. some Allinson nut-oil or butter for frying. seasoning to taste. olive. and stir in the other ingredients. as the success of the dish depends on this. add a little milk if necessary. a little nutmeg. 1 egg well beaten. which will take from 10 to 20 minutes. 2 lbs. POTATO ROLLS (BAKED).VINNYS A1 STORE
Serve with tomato sauce and green vegetables. 1 oz. of hot mashed potatoes. 18 olives. Beat the butter with a fork until it creams. and last of all the whites of the eggs. and milk should be well beaten separately before being used. the rind and juice of 1/2 a lemon. Chop up the onion fine. 3 eggs. of potatoes well mashed. add the eggs well beaten. the yolks of 2 eggs. make the mixture into little rolls 3 inches long. and proceed as in "Potato Rolls. 1/2 a saltspoonful of nutmeg. 3 tablespoonfuls of Allinson fine wheatmeal. also the other ingredients. brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown. 1 whole egg. pepper and salt to taste. 1/2 pint of milk. and a teaspoonful of powdered thyme. and mix it with the mashed potatoes. Serve with brown sauce and vegetables. 1/2 lb. 1-1/2 oz. of cold mashed potatoes. and bake it 1/2 hour. and egg well together. Warm the butter until melted. raspings. 1 gill of milk. Beat the butter. Mix all well. and seasoning. 2 oz. pepper and salt to taste. Add the nutmeg. butter. mix the meal. Stone the olives and chop them up fine. whip the yolks of the eggs well with the milk. parsley. and add this. of butter. the yolk of 1 egg. The potatoes. POTATO CROQUETTES. POTATO ROLLS (Spanish). pepper and salt. and fry a nice brown. and a dessertspoonful of finely chopped parsley. beat the egg well. eggs.

1/2 pint of mashed potatoes. 1 breakfastcupful of breadcrumbs. POTATO SAUSAGES. 1 dessertspoonful of finely chopped parsley. add seasoning. Make a dressing of the oil. 1 pint of mashed potatoes. turn the mixture smoothly into a salad bowl or glass dish. Slice the eggs and beetroot. 2 tablespoonfuls of Allinson salad oil. 1 dessertspoonful of sugar. 2 tablespoonfuls of Allinson salad oil. let them soak with 3 tablespoonfuls of water. and garnish with parsley or watercress and beetroot. 1 teaspoonful of mustard. 1-1/2 pints of mashed potatoes. 1/2 a saltspoonful of nutmeg. Chop the whites of the eggs up very fine. Mix the mashed potatoes. pepper and salt to taste. and fry them brown. if such is not handy. pass them through a potato masher into a hot dish. mix all together. with a coalshovel made red hot. Any good salad dressing may be used. 1-1/2 lbs. 2 tablespoonfuls of lemon juice and seasoning. form the mixture into sausages. oil and lemon juice. salt. POTATO SNOW (a Pretty Dish). of butter (or Allinson nut-oil). 1 pint of mashed potato. 1/2 a teacupful of milk. 1 oz. of potatoes. and piling it up high. Slice the potatoes. dressing. of butter. Chop the whites of the eggs up fine. mix them with the onion and parsley. letting the mashed potato fall lightly. and add this to the dressing. milk. Mash the potatoes well with one of the eggs. POTATO SURPRISE. POTATO SALAD (2). and seasoning. and dress like any other salad. and garnish with watercress and beetroot. 2 hard-boiled eggs. Brown the top with a salamander. pepper and salt. and lemon juice to taste. and chopped whites of eggs well together. Boil the potatoes till tender. 4 tomatoes. and add this to the dressing. pepper and salt. POTATO SALAD (MASHED). 1 small onion minced very fine. roll them in egg and breadcrumbs. pepper. 2 oz. 1 small beetroot. 1 teaspoonful of mustard. 1 tablespoonful of finely
.VINNYS A1 STORE
4 medium-sized cold boiled potatoes. 2 hard-boiled eggs. 3 hard-boiled eggs. mustard. mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. 2 eggs well beaten. or. Mash the yolks of the eggs and mix them with the lemon juice. Turn the mixture into a salad bowl or glass dish. and arrange alternate slices of egg and beetroot round the base of the potato snow. pepper and salt to taste.

pour this over the potatoes. some Parsley. 1-1/2 lbs. season with a little pepper and salt. and add the butter and seasoning. POTATO WITH CHEESE. POTATOES (MASHED). 1 dessertspoonful of fine wheatmeal. of boiled potatoes. with a little of the parsley and a dusting of pepper and salt. of boiled carrots. and add seasoning to taste. pepper and salt.
. Mince the onion very fine and fry it a golden brown in the butter. butter a mould. POTATOES AND CARROTS. Butter 8 patty pans and line them with a thick layer of potato. place them in a greased baking tin. mix it well with the mashed potato. 3/4 pint of milk. of butter. place 1/2 a tomato in each. 1 egg with the juice of 1 lemon. add seasoning. and bake them in a moderate oven until golden brown. form the mixture into cakes. Serve with vegetables and any savoury sauce. flour them well. Mash the potatoes and carrots together. Prepare potatoes as in "Milk Potatoes. of butter pepper and salt to taste. Slice the potatoes into a saucepan and pour the milk over them. turn out. 3 oz. 1 pint of finely mashed potatoes. pepper and salt to taste. 6 good-sized potatoes parboiled. 1 large English onion. fill them with the mixture. Mix all well with the seasoning. add the egg and lemon juice carefully." leaving out the parsley. 1 pint of mashed potato. 3/4 lb. POTATOES À LA DUCHESSE. 1/2 oz. POTATOES (BROWNED).VINNYS A1 STORE
chopped parsley. 1 oz. beat the eggs well and mix them with the vegetables. and serve. of butter. add lemon juice. of butter. let the potatoes go off the boil. smooth the curry powder with a little water. grease some patty pans. spread the butter on the top. 1 oz. beat up. Let the potatoes cook gently until soft. to avoid the egg curdling. and garnish with parsley. 1 teaspoonful of curry powder. Cover with mashed potatoes. 1 oz. re-heat the whole again but do not allow it to boil. a little nutmeg. and brown the patties in the oven. of grated cheese. and bake them a nice brown. bake the whole for 1/2 hour. POTATOES (CURRIED). then thicken with the meal. which should be previously smoothed with a little milk or water. 2 eggs. fill it with the mixture. Mix the butter well with the mashed potatoes. salt and lemon juice to taste. with little bits of butter on the top of the cakes. Let all simmer for 2 or 3 minutes.

1 dessertspoonful of finely chopped onion. piece of butter the size of a walnut. 3 eggs. 1 finely chopped English onion to 1 pound of potatoes. Make a sauce of milk. and seasoning. Then simmer a few minutes with the capers. when soft. When the potatoes have been passed through the masher back into the saucepan. 6 medium-sized boiled potatoes. break the eggs into it. Return them to the saucepan. of small boiled potatoes. and season with pepper and salt. and when the milk boils add the wheatmeal. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. creamy mass. taking care not to burn it. of potatoes. and serve. POTATOES (MILK) WITH CAPERS. 1 dessertspoonful of vinegar. Mash all well through. 3/4 pint of milk. pepper and salt to taste. boil the potatoes till nearly tender. onion. 1 lb. 2 onions chopped fine. 1-1/2 lbs. 1 oz. drain them and cut them in slices. add the milk and seasoning. 1 breakfastcupful of milk. POTATOES (MILK). pepper and salt. thickened with Allinson fine wheatmeal. Rub the inside of a basin with the garlic. and serve. 1 tablespoonful of Allinson wholemeal. shake the whole well over the fire until thoroughly mixed. add the capers and vinegar. Let the potatoes simmer in the sauce for 10 minutes. and mash all well through over the fire with a wooden spoon. Boil or steam potatoes in their skins. of butter. adding hot milk as required until it is a thick.VINNYS A1 STORE
To mash potatoes well they should be drained when soft and steamed dry over the fire. 1 oz. 1 clove of garlic. Fry the onion a nice brown in the butter. and serve very hot. butter a pie-
. and a little hot milk. and pour them over the potatoes. add a piece of butter the size of a walnut (or more according to quantity of potatoes). of butter. POTATOES (MASHED)(another way). pepper and salt to taste. Before serving mix into the sauce a spoonful of finely chopped parsley. add the fried onion and seasoning and a little hot milk. Slice the potatoes. 1 teaspoonful of vinegar. POTATOES (SAVOURY). then turn them into a basin and pass them through a potato masher back into the saucepan. pepper and salt to taste. Let all simmer until the potatoes are tender. shaking them occasionally to prevent burning. beat them well with the vinegar. 1 tablespoonful of finely chopped capers. a little Allinson wholemeal. POTATOES (SCALLOPED). and fried brown. peel and slice them.

pepper and salt to taste. 1 oz. Halve the potatoes as before. 1 egg well beaten. 1/2 oz. leaving 1/2 inch of potato wall all round. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. butter. 6 large boiled potatoes. Scoop the potatoes out as in previous recipe. scoop out most of the soft part and mash it up. mix all up together. some of the onion. put into it a layer of potatoes. 1 ditto of finely chopped parsley. and bake them until done. pepper and salt to taste. and serve them with brown sauce and vegetables. part of the butter. of grated Gruyère or Canadian cheese. tie. piece of butter the size of a walnut. and bake them 10 to 15 minutes. tie them together. Serve with vegetables and white sauce. 1 Spanish onion. 6 large boiled potatoes. 1 large apple. fill them with the mixture. Mince the onion very finely and fry it a nice brown with the best part of the butter. POTATOES (TOASTED). and seasoning. over this sprinkle pepper and salt. 6 large potatoes. and seasoning. pepper and salt to taste. 1-1/2 breakfastcupfuls of breadcrumbs. scoop them out. Halve the potatoes as before. fill the potato skins. 1-1/2 ozs. of butter. brush over with a little oiled butter. fill the potatoes with it. 1/2 lb. Serve with vegetables and brown sauce. Serve with brown sauce. adding a very little milk it the stuffing should be too dry. pour the milk over the whole. tie the halves together. a piece of butter the size of a walnut. POTATOES (STUFFED)(2).
. Mash the scooped out potato well up with the cheese. fill the potatoes. leaving nearly 1 inch of the inside all round. POTATOES (STUFFED) (1). Halve the potatoes. allspice. Make a stuffing of the other ingredients. sugar. a cupful of breadcrumbs. Repeat this until the dish is full. and put them in the oven until well heated through. pepper and salt to taste. POTATOES (STUFFED) (3). also a little milk if necessary. bake the potatoes till tender. scoop them out. 1/2 teaspoonful of allspice. tie the halves together. and bake for 1 hour. POTATOES (STUFFED) (4). of butter. 1 teaspoonful of powdered sage. brush them over with the rest of the butter (oiled). 6 large potatoes. 1 egg well beaten. 1 egg well beaten. add the egg. Chop the onion and apple fine and stew them (without water) with the butter. 1 dessertspoonful of sugar. adding the egg and seasoning. of grated English onions. and a little meal. 1 large English onion.VINNYS A1 STORE
dish.

of sugar (or more. Dilute the jam with 1/2 pint of water. acidity. place them on a gridiron (if not handy. but if made as I direct very little harm will result. according to taste). 1-1/2 oz.
SAUCES
Flesh-eaters have the gravy of meat to eat with their vegetables. biliousness. cut them up. of apricot jam. Can also be served cold. When not too highly spiced or seasoned they help to prevent thirst. 1/2 a teaspoonful of mixed spice. This is made as "Wheatmeal Sauce. From a health point of view artificial sauces are not good. and thicken it with the cornflour. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. and when they give up the use of flesh they are often at a loss for a good substitute. This goes well with any plain vegetables. as it is called. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. BOILED ONION SAUCE. APPLE SAUCE. and put it over a clear fire. and cook them with the water until quite mashed up. or not at all by those who are troubled with heartburn. 1 gill of water. boil the sauce up.VINNYS A1 STORE
Cut cold boiled potatoes into slices. of apples. brush them over with oiled butter. brown this. Sauces may be useful in more ways than one. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. Brown the slices on both sides. BROWN GRAVY. boil it up and pass it through a sieve. Fried Onion Sauce. add sugar and spice. dredge in a tablespoonful of Allinson fine wheatmeal. in a wire salad basket). APRICOT SAUCE. 1/2 lb. 1/2 a teaspoonful of Allinson cornflour. but when food is changed by cooking many persons require it to be made more appetising. The use of sauces is thus seen to be an aid to help down plain and wholesome food." but plenty of boiled and chopped onions are mixed in it. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. with pepper and salt to taste. as they supply the system with fluid. When foods are eaten in a natural condition no sauces are required. re-heat. Serve hot or cold. make it hot. Eat with vegetables
. A little mushroom or walnut ketchup may be added it desired. Brown Gravy. or Herb Gravy must be used with great caution. or skin eruptions of any kind. 1 lb. Rub the apples through a sieve. Pare and core the apples. then add boiling water. and serve.

&c. Remove the mace. BROWN SAUCE (2). 1 oz. of sugar. pepper and salt to taste.VINNYS A1 STORE
or savouries. Add the lemon juice. 2 ozs. adding the curry and salt. Chop up the onions. and boil it up before serving. the juice of 1/2 a lemon. Brown the meal with the butter. of butter. add the milk. the mace. rub the fruit through a sieve. return the sauce to the saucepan. When
. 3 English onions. stir into it the meal. and let the sauce simmer for 20 minutes. otherwise make as "Wheatmeal Sauce. 1/2 a lemon (peeled) cut in slices. and stir well. 1/2 oz. Stir in gradually enough boiling water to make the sauce of the thickness of cream. 1 good cooking apple. and cook 10 minutes after adding them. CURRANT SAUCE (RED & WHITE). Leave out the onions. strain. or macaroni with turnips. BROWN SAUCE (1). when it boils add the cornflour and vanilla. pepper and salt to taste. salt to taste. CHOCOLATE SAUCE. Cook the ingredients for 10 minutes. CAPER SAUCE. add water enough to make the sauce the thickness of cream. of Allinson fine wheatmeal. Melt the chocolate over the fire with 1 tablespoonful of water. and keep on stirring until it is a brown colour. lemon. Let all simmer 15 to 20 minutes. and seasoning. add the eschalots. If the sauce should be lumpy. and thicken the sauce with the cornflour. and pour the sauce over the onions. 2 tablespoonfuls of Allinson fine wheatmeal. 1 teaspoonful of curry powder. and serve. 1/2 pint of milk. 1 oz. 1 carrot. carrot. Serve hot or cold. 1 bar of Allinson chocolate. a blade of mace. 6 eschalots chopped fine. Boil the sauce up. and apple. This goes very well with plain boiled macaroni." Add capers. 1 oz. 1/2 a teaspoonful of cornflour. 1/2 teaspoonful of vanilla essence. bay leaves. strain it through a gravy-strainer. Melt the butter in a frying-pan over the fire. 1 dessertspoonful of Allinson fine wheatmeal. 3 bay leaves. 1/2 pint of both white and red currants. 1/2 teaspoonful of cornflour. CURRY SAUCE (1). of butter. of butter. 1 gill of water. or macaroni batter. and seasoning. re-heat it. and stew them in 3/4 pint of water until quite tender.

add a little more water if necessary. Warm up the sauce again. CURRY SAUCE (BROWN). brown the meal in the saucepan in the butter. 1 onion. Let the whole simmer for 5 to 10 minutes. To easily dissolve the saffron. vinegar. add the meal.
. 1/2 oz. The same as "Egg Sauce. a pinch of saffron. add gradually and gently the egg. and thicken with the cornflour. return to the saucepan. beat up the egg. and colour with burnt sugar. add the sauce to this. taking care not to curdle the sauce. pepper and salt to taste. and serve. of butter (or oil). Heat it up. a pinch of mint and sage. but do not let it boil. add as much water as required to make the sauce the consistency of cream. pepper and salt.VINNYS A1 STORE
quite soft rub the vegetables well through a sieve. 1 oz. of butter. and which should simmer a few minutes. 1 teaspoonful of cornflour. and seasoning. 1/2 oz. and salt to taste. EGG SAUCE. EGG SAUCE WITH SAFFRON. and see that the latter dissolves thoroughly. Thicken the sauce with the meal. add curry. and salt. 3/4 pint of half milk and water. and after having allowed the sauce to cool a little. a little burnt sugar. 1 teaspoonful of Allinson fine wheatmeal." adding 1 tablespoonful of finely chopped capers before the egg is stirred in. beat the egg up with the lemon juice. and brown. butter. Boil the milk and water. it should be dried in the oven and then powdered. taking care not to curdle it. add the butter and seasoning. add the curry. and let these ingredients cook a few minutes. Add seasoning. 1/2 pint of milk and water. EGG CAPER SAUCE. FRENCH SAUCE. 1 teaspoonful of curry powder. 1 egg. and let it simmer for a few minutes. 1 even teaspoonful of curry. 1/2 pint of water. Boil the milk and water with the saffron. juice of 1/2 lemon. 1 good tablespoonful of vinegar. 1 egg. Let the sauce go off the boil. 1 English onion chopped fine. strain the sauce. 1 teaspoonful of Allinson cornflour. Grate the onion into the water. Fry the onions in the butter until nearly brown. beat it up. but do not allow it to boil. Thicken the sauce with the cornflour. 2 tablespoonfuls of Allinson fine wheatmeal. add it gradually. of butter. CURRY SAUCE (2).

butter. It you follow directions the sauce may curdle. add salt. Make like "Brown Gravy. flour. add the salt. 1 dessertspoonful of Allinson fine wheatmeal. and salt.
. do not waste the curdled sauce. Chop fine an onion. 1/2 pint of water. the juice of a lemon. pepper and salt to taste. 1 teaspoonful of Allinson fine wheatmeal. rub the sauce through a sieve. 1 tablespoonful of vinegar. each of carrot. work them smooth with a wooden spoon. but start afresh with a fresh yolk of egg. pepper. When slightly browned add 3/4 pint of water. Place the yolks in a basin. boil up. 2 tablespoonfuls of grated horseradish. 1/2 oz. Boil the water. onion. MAYONNAISE SAUCE. Stir the sauce until it boils. turnip. also to stir one way only. pepper. cook for two minutes." MINT SAUCE. and mix all well. add Allinson fine wheatmeal. when the sauce begins to thicken stir in a little of the lemon juice. sugar to taste. MILK FROTH SAUCE. or eschalots. Stir in the oil very gradually. into which the meal has been rubbed smooth. fry. and fry them in the butter. the yolk of 1 egg. and make into a sauce like brown gravy. continue with the oil. and mustard. then add the vinegar and seasoning. and so on alternately until the sauce is finished. 1 dessertspoonful of Allinson fine wheatmeal. Chop the vegetables up fine. adding the thyme. should this ever happen. HORSERADISH SAUCE. Let all simmer for 1/2 an hour." and add mixed herbs a little before serving. Be sure to make it in a cool place. HERB SAUCE. eggs. drop by drop. and horseradish for a few minutes. of butter. 1/2 pint of milk. return it to the saucepan.VINNYS A1 STORE
1 oz. and flavouring. and thicken the sauce with the meal rubbed smooth in a little cold water. some essence of vanilla or any other flavouring. 2 eggs. 1/2 pint of oil. a little thyme. and serve. which should be quite cold. 1/2 teaspoonful each of mustard. and then adding the curdled mixture. stirring in a little fresh oil first. and proceed as in "Orange Froth Sauce. and serve. salt to taste. butter. 2 oz. Mix the milk. FRIED ONION SAUCE.

do not allow the sauce to boil. butter and seasoning. and flavour it with 2 tablespoonfuls of orangeflower water. vinegar. ORANGE SAUCE 2 oranges. 1 gill of water. 1 heaped-up tablespoonful of finely chopped mint. and let it cook a few minutes before serving. and the flour smoothed with a very little water. 1 large Spanish onion. 1/2 pint of milk. The juice of 2 oranges. serve at once. and cook them in the water until tender. let all simmer for a few minutes. ORANGE FLOWER SAUCE Make a sweet white sauce. and let the sauce soak at least 1 hour before serving. sugar. OLIVE SAUCE. Serve immediately.
. thicken the sauce. vinegar and salt to taste. 1/2 a teaspoonful of cornflour. let it simmer for five minutes. take the juice of both the oranges and add it to the sugar. and stir the sauce over the fire until thickened. of butter. Mix smooth the cornflour in 8 tablespoonfuls of water. 1 tablespoonful of sugar. Chop the onions up fine. 1 good teaspoonful of mustard.VINNYS A1 STORE
1 teacupful of vinegar. the eggs previously beaten. Mix all the ingredients well. 1 teaspoonful of sugar. 1 teacupful of water. and whisk it well until quite frothy. and then serve. 1/2 pint of water. mix this well with the sugar. 1 dessertspoonful of Allinson fine wheatmeal. Make a white sauce. 1 teaspoonful of white flour (not cornflour). and serve. add the milk. 4 large lumps of sugar. Smooth the meal with a little water. add them to the sauce. and salt. add the mustard. 1 oz. ONION SAUCE. add this to the juice when hot. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. 1 dessertspoonful of Allinson fine wheatmeal. of butter. as it would then be spoiled. ORANGE FROTH SAUCE. stone and chop 8 Spanish olives. Brown the wheatmeal with the butter in the saucepan. 4 oz. MUSTARD SAUCE. sugar to taste. some water. 2 eggs. pepper and salt to taste. add to the orange juice enough water to make 1/2 pint of liquid. put the mixture over the fire in an enamelled saucepan.

a teaspoonful of Allinson fine wheatmeal. of ratafias. ROSE SAUCE. Make a sweet white sauce. 1/2 pint of milk. butter. 1/2 pint of raspberries. Bruise the ratafias and put them in a stewpan with the milk. Boil the raspberries in the water for 10 minutes. flour. SORREL SAUCE. SAVOURY SAUCE. 2 eggs. let it simmer a few minutes. 3 carrots. cut up the carrots into small dice. and add 1/2 teaspoonful of mixed spice before serving.VINNYS A1 STORE
PARSLEY SAUCE. 1 oz. and flavour with 2 tablespoonfuls of rosewater. and sugar. Chop up the onion and fry it a nice brown. 1 onion. SPICE SAUCE. if necessary. 1 teaspoonful of white flour. and when the milk has cooled a little stir it in carefully. 1 gill of water. but do not let it boil. a little nutmeg." This sauce can be made with any kind of fruit juice. 3 oz. then rub the sauce through a sieve. beat up the yolk of egg. This is made as "Wheatmeal Sauce. cook them gently in 1 pint of water with the onion and seasoning until quite soft. remove from the fire. stir again over the fire until the sauce has thickened a little. Make a sweet white sauce. RATAFIA SAUCE.
. RASPBERRY FROTH SAUCE. and proceed as for "Orange Froth Sauce. then strain through a cloth or fine hair sieve. Make a white sauce. heat it up and thicken it with the meal. let it boil. and add to it a handful of finely chopped sorrel." but some finely chopped parsley is added five minutes before serving. add a little more water if the juice is not 1/2 pint. return it to the saucepan. and serve. sugar to taste. allow it to get cold. pepper and salt to taste. the yolk of 1 egg. then add the eggs.

and salt. 1/2 oz. and when it boils thicken the sauce with the meal. add the butter. a little vanilla essence. then rub them well through a strainer. in 1/2 pint of water for 15 minutes. add this to the boiling milk and keep stirring until the sauce has thickened. mix the meal smooth in the rest of the milk. 1 dessertspoonful of Allinson fine wheatmeal. TOMATO SAUCE (2). Mix milk and water together in equal proportions. Strain the sauce and return it to the saucepan. pepper and salt to taste. thicken it with the meal. 1/2 oz. boil up again. thicken with Allinson fine wheatmeal made into a paste with water. which should he smoothed well with a little cold water. and flavour with vanilla or almond essence. and let it thicken. pepper and salt to taste. add a grated onion. and pour it into a warm sauce-boat. a dessertspoonful of Allinson cornflour or potato flour. 1/2 pint of milk. let it simmer 2 or 3 minutes. of mushrooms. Cook the mushrooms and onion. 1/2 a canful of tinned tomatoes or 1 lb. pepper. Mix this with the boiling milk and water. slice them and set them to cook with a breakfastcupful of water. and boil. 1 dessertspoonful of Allinson fine wheatmeal. cook with water and finely chopped onions. add the lemon juice. chopped fine. 1 lb. pepper. Boil 1/2 pint of the milk with sugar. of butter. 1 small onion. strain it through a gravy strainer. WHITE SAUCE (1). thicken it with the cornflour previously smoothed with a
. Eat this with vegetables. Return the liquid to the saucepan. 3/4 pint of milk. Cut up fresh or tinned tomatoes. juice of 1/2 a lemon. rub a little Allinson fine wheatmeal into a paste with cold water. of fresh ones. add a little pepper and salt to taste. 1 teaspoonful of sugar. and salt. Add a little butter. WHITE SAUCE (2).VINNYS A1 STORE
TARTARE SAUCE. adding the butter and seasoning. a tablespoonful of Allinson fine wheatmeal. cook for 3 to 4 minutes. Eat with vegetables or savoury dishes. For tinned tomatoes a teacupful of water is sufficient. If fresh tomatoes are used. of butter. re-heat. and serve. Boil the milk. Let the sauce simmer for a minute. sugar to taste. WHEATMEAL SAUCE. Let the tomatoes cook gently for 10 minutes. when done rub through a sieve. TOMATO SAUCE (1).

Turn the pudding out and serve cold. a small piece of butter. Mix well. mix the almonds with this. 4 oz. and ratafia flavouring. which will take from 40 to 50 minutes. add the other ingredients gradually. of castor sugar. let it get cold. add the butter and seasoning. add sugar and vanilla. milk. of butter. Turn them out on a dish. sugar to taste. of rice. half fill them. and bake the puddings for about 20 minutes. Let it cook gently a few minutes after adding the meal. 1/2 lb. ALMOND RICE. and serve with the pudding. mix the meal smooth with the rest. 1 heaped up teaspoonful of
. APPLE CHARLOTTE. WHITE SAUCE (SAVOURY). and bake in a moderately hot oven until a knitting needle pushed through comes out clean. butter a mould. turn out and serve with sauce made of raspberry jam and water. some raspberry jam. Bring part of the milk to the boil. 1 teacupful of mixed currants and sultanas. Have ready a well-buttered pie-dish. ALMOND PUDDING (2). and the eggs well beaten. size of a nut. of almond paste. and serve. 3 oz. boil up. pour in the rice. 1/4 lb. Cook the rice. of cooking apples. 2 lbs. and thicken the sauce. 1/2 lb. and serve with sweet sauce. 2 eggs. and butter some cups. of butter. cream. 4 eggs. Whip the whites of the eggs to a stiff froth. 1/2 oz. Dip the mould into hot water for 1/2 a minute. 3/4 pint of milk. warm the butter. With a spoonful of water make the ground almonds into a paste. of ground bitter almonds.
PUDDINGS
ALMOND PUDDING (1). 1 teaspoonful of cinnamon. 1 good dessertspoonful of Allinson fine wheatmeal. pepper and salt to taste. and almonds until the rice is quite tender. 2 tablespoonfuls of sifted sugar.VINNYS A1 STORE
little water. and add the sugar and 2 tablespoonfuls of cream or milk. sift the cinnamon over it evenly. of ground sweet almonds and a dozen bitter ground almonds. if the rice will not turn out easily. 1 oz. pour the mixture in (not filling the dish more than three-quarters full). mix them lightly with the well-beaten yolks. 2-1/2 pints of milk. 3 oz. butter. of ground sweet almonds. sugar.

whip the whites of the eggs to a stiff froth and add them to the rest. finishing with the batter. beat up the eggs with the sugar. Rub the cornflour and meal smooth with a little of the milk. nutmeg. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Put the apricots into a saucepan. of butter. 1 tin of apricots. then turn it into a basin to cool. Have a pie-dish lined at the edge with baked paste. sugar to taste. and bake in a slow oven for 1/2 an hour. the grated rind of a lemon. When quite tender. pour in a layer of the batter. sugar. and flavour. butter a pie-dish. 3 oz. Warm the milk. 2 oz. Pare. 1/2 pint of milk. the cinnamon. of apples. and boil it in 3 pints of water for 3 hours. Allinson wholemeal bread. put the butter in bits over the top. BATTER JAM PUDDING. serve either hot or cold.VINNYS A1 STORE
ground cinnamon. Beat the eggs up with milk and pour it on the apricots. of butter. grate a little nutmeg over the top. until the dish is full. Place a layer of apples over the buttered bread. vanilla flavouring. 3 oz. Some apples require much more water than others. Soak the barley overnight. Serve in the pie-dish with stewed rhubarb. APRICOT PUDDING. and chopped fine. cored. then spread a layer of jam. When they are soft. of cornflour. and so on. Mix with them the sponge cakes crumbled. 2 eggs. 1/2 lb. Bake from 3/4 hour to 1 hour. Pour the mixture into a buttered dish. 3 eggs. line a buttered pie-dish with them. 1 pint of milk. of sugar. and the apples pared. strain the custard into the dish. core. take them off the fire and beat them with a fork. lemon rind. finishing with a layer of bread and butter. 1 pint of milk. and bake for 1 hour.
. 2 oz. add the sugar. of Allinson fine wheatmeal. and bake the pudding for 1/2 an hour. Cut very thin slices of bread and butter. of pearl barley. and butter. add the fruit picked and washed. Turn out. BATTER PUDDING. BAKED CUSTARD PUDDING. pour the milk over. of blanched and chopped almonds. bring the rest to boil with the butter. and repeat the layers of bread and apples until the dish is full. and let them simmer with a little sugar for 1/2 an hour. 6 sponge cakes. and cut up the apples and set them to cook with 1 teacupful of water. 1 lb. 1/4 oz. 2 oz. and stir into it the smooth paste. and the almonds and sugar. some raspberry or apricot jam. 3 eggs. Stir the mixture over the fire for about 8 minutes. BARLEY (PEARL) AND APPLE PUDDING. Beat up the yolks of the eggs and add them to the cooked batter.

and boil them in 1 pint of water. sugar to taste.
. let it stand 1 hour. BREAD PUDDING (STEAMED). and the lemon rind added. sweeten and flavour it to taste. Mix all the ingredients. serve immediately. each slice spread thickly with raspberry jam. of sultanas. 6 medium-sized apples. Heat the milk and make a custard with the eggs. 4 chopped apples. 3 oz. of breadcrumbs. sugar to taste. 1 pint of milk. a little grated nutmeg and zest of lemon. 1 pint of milk. of sugar. well beaten. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. the yolks of 3 eggs. sugar. the rind of 1/2 a lemon and some almond or vanilla essence. pour the whole into a well-buttered pie-dish and bake the Soufflé for 1/2 an hour in a brisk oven. 1/4 lb. Pare and core the apples. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. Remove the apples from the saucepan and place them in a pie-dish without the syrup. Soak a 1d. 1 pint of milk. BELGIAN PUDDING. 4 eggs well beaten. Fill a greased pudding basin with slices of Allinson bread. turned out of the basin. BUCKINGHAM PUDDING. Serve with a sweet sauce. 3/4 lb.VINNYS A1 STORE
1/2 lb. 5 oz. of sugar. Serve either hot or cold. and bake the pudding until the custard is set. then boil for 1 hour covered with a pudding cloth. pour into a mould. until they are beginning to get soft. then add 1/4 lb. a little chopped peel. 5 eggs. and let them soak for 1/2 an hour. 2 tablespoonfuls of orange or rosewater. mix all thoroughly. of Allinson fine wheatmeal. and mix them lightly with the rest. of Allinson wholemeal bread. 1 oz. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. of ground almonds. 1 teaspoonful of ground cinnamon (or any other flavouring preferred). and the hot milk. BIRD-NEST PUDDING. Beat the eggs well. French roll in 1/2 pint of boiling milk. of butter (oiled). BREAD AND JAM PUDDING. beat the mixture up with the yolks of the eggs. 4 eggs. boil up and pour this over the jam and bread. and bake about 3/4 hour. add sugar and the rose or orange water. 3 eggs. 1 wineglassful of rosewater. of currants. and boil for 2 hours. 3 oz. 1 quart of milk. beat the whites of the eggs to a stiff froth. pour the custard over the apples. 1 dessertspoonful of sugar. Soak the bread in the milk until perfectly soft. sweetened with 2 oz. for 1 hour. BREAD SOUFFLÉ.

break up the sponge cakes and fill the mould with layers of sponge cake. bake for 1 hour in a moderate oven. 8 stale sponge cakes. 1 breakfastcupful of currants and sultanas mixed. 3 eggs. Cut the buns in thin slices. and the cinnamon. 4 eggs. and lay in the sponge cakes cut in slices. 3 stale 1d. Make a pint of custard with Allinson custard powder. sugar. taking care not to let the water boil into it. as preferred. Butter a pint pudding mould and decorate it with preserved cherries. serve with wine sauce.VINNYS A1 STORE
1/4 lb. of butter. &c. 2 oz. or steam for 1-1/2 hours. ratafias. Turn it out carefully. Butter a mould and decorate it with the cherries and citron cut into fine strips. CABINET PUDDING (1). 1-1/2 pints milk. add it to the rest of the ingredients. let it cool a little. pour over the mixture the custard of milk and eggs with the flavouring added. and serve with jam or sauce round it. citron peel. add to the milk and sugar. and mix them all well together. steam the pudding carefully for three-quarters of an hour. 2 oz. dried cherries. of Allinson bread cut in thin slices. 2 oz. Pour into the mould. picked. then put in more ratafias and sponge cakes until the mould is almost full. and dried. a few drops of almond essence. cover with a plate. 2 oz. then stand for 2 hours. almonds. CABINET PUDDING (3). beat the eggs well. 3/4 pint of milk. eggs and milk as in Bun Pudding. Butter a pie-dish with the rest of the butter. CABINET PUDDING (2). vanilla flavouring. of ratafias. well beaten. scattering a few cherries between the layers. and pour over the buns. Dissolve part of the butter. Butter a mould. Soak the bread as directed in above recipe. add sugar and flavouring. 1/2 lb. sugar to taste. and sugar. then fill the basin with layers of sliced sponge cakes and macaroons.
. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. and jam. Cover it with buttered paper and steam for about 1 hour. 2 oz. 3 eggs. 1 pint of milk. Boil the milk and pour it on the eggs. buns. 2 oz. ratafias. serve with lemon sauce. and some raspberry jam. and serve with sauce.. BUN PUDDING. add the fruit. 4 or 5 sponge cakes. put them in a dish. and sugar to taste. When the mould is nearly full. 1 heaped-up teaspoonful of cinnamon. and bake the pudding in a moderate oven for 1 hour. Beat the yolks of the eggs well together and the whites of 2 eggs. of chopped almonds. which should be previously well washed. press the ratafias all over it. Steam the pudding for 1 hour.

of castor sugar. Mix the chocolate. add some jam. 2 oz. 1/4 lb. the sugar. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. flour. Smooth the potato flour. 1/2 pint of milk. Break the eggs. 1 teaspoonful of cinnamon. 4 oz. Place the yolks of the eggs in the pan. Three large sticks of chocolate. 1/4 lb. of potato flour. and serve plain. CHOCOLATE MOULD. piece of
. whisk the whites and yolks separately. of Allinson fine wheatmeal. 1 dessertspoonful of vanilla essence. 3 eggs. CHOCOLATE ALMOND PUDDING. add the vanilla and mix it well through. CHOCOLATE PUDDING (STEAMED). of grated Allinson chocolate. of sugar. the whites beaten up stiffly. of Allinson fine wheatmeal. 3 eggs. 7 oz. Turn out and serve hot. the almond meal. and butter together. Pour the mixture into a wetted mould. add the grated carrots. of Allinson cocoa. and steam the pudding for 2-1/2 to 3 hours. 3 eggs. make a batter of the other ingredients. and sugar to taste. of flour. 2 oz. stir frequently. 1 pint of milk. wheatmeal flour. and steam for 1 hour. add the whites of the eggs last. CHOCOLATE PUDDING. 1/4 lb. mix in the whites. of Allinson fine wheatmeal. stirring it well into the batter. whip them well. Scrape and grate the carrots. add the vanilla essence. sugar. 2 tablespoonfuls of syrup. 1 oz. Put into a buttered basin. Beat up 1 or 2 eggs.VINNYS A1 STORE
CANADIAN PUDDING. of ground sweet almonds. 7 oz. 1/2 lb. To use up cold stiff porridge. Let all simmer for 10 minutes. then take it out and let it cool. 1 egg to a breakfastcupful of the batter. boil it up and thicken it with the smoothed ingredients. and the cocoa. bake 1 hour in a buttered pie-dish. of butter. CARROT PUDDING. 1/4 lb. Mix the porridge with enough hot milk to make it into a fairly thick batter. 8 eggs. beating the mixture all the time. pour the mixture into a buttered mould. and when they are well stirred in. 1 heaped-up tablespoonful of cocoa. taking care not to fill them to the top. or with cold white sauce. and bake the puddings the same way as almond puddings. 1 pint of milk. 1 dessertspoonful of vanilla essence. Add sugar to the rest of the milk. 3 large carrots. 1 quart of milk. first add the yolks to the pudding. and cocoa with some of the milk. turn out when cold. Pour the mixture into pie-dishes.

VINNYS A1 STORE

vanilla 3 inches long Dissolve the chocolate in 3/4 of the pint of milk, with the rest of the milk mix the wholemeal smooth, add it to the boiled chocolate, and stir the mixture over the fire until it detaches from the sides of the saucepan; then remove it from the fire and let it cool a little. Beat up the yolks of the eggs and stir those in, whip the whites to a stiff froth and mix these well through, turn the whole into a buttered mould, and steam the pudding 1-1/2 hours. Serve with white sauce poured round. CHOCOLATE TRIFLE. 8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of 1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes into pieces, boil the milk and pour it over them; mash them well up with a spoon. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water, and flavour it with 1 inch of the vanilla, split; when the chocolate is quite dissolved remove the vanilla. Have ready a wetted mould, put into it a layer of sponge cake, next spread some of the dissolved chocolate, sprinkle with almonds and ratafias, repeat until you finish with a layer of sponge cake. Grate the rest of the chocolate, whip the cream with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift the chocolate into the whipped cream. Turn the sponge cake mould into a glass dish, spread the chocolate cream over it evenly, and decorate it with almonds. CHRISTMAS PUDDING (1). 1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice, 6 eggs. Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 8 to 12 hours. CHRISTMAS PUDDING (2). 12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice, and 1 teacupful of apple sauce. Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce. Boil the pudding in a buttered mould for 8 hours, and serve with white sauce. CHRISTMAS PUDDING (3). 1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, Allinson fine wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk. Wash and pick the currants

VINNYS A1 STORE

and sultanas; wash and stone the raisins; chop fine the nut kernels, blanch and chop fine the almonds, and cut up fine the mixed peel. Rub the butter into the meal and breadcrumbs. First mix all the dry ingredients, then beat well the eggs and add them. Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. Have ready buttered pudding basins, nearly fill them with the mixture, cover with pieces of buttered paper, tie pudding cloths over the basins, and boil for 12 hours. CHRISTMAS PUDDING (4). This is a plainer pudding, which will agree with those who cannot take rich things. 1/2 lb. each of raisins, sultanas, currants, sugar, butter, and Brazil nuts. 1 lb. each of wholemeal breadcrumbs, Allinson fine wheatmeal, and grated carrots; 4 beaten-up eggs, 1/2 oz. of spice, and some milk. Wash and pick the currants and sultanas, wash and stone the raisins, and chop fine the Brazil nuts. Rub the butter into the wholemeal flour, mix all the ingredients together, and add as much milk as is required to moisten the mixture. Fill buttered pudding basins with it, cover with buttered paper, and tie over pudding cloths. Boil the puddings for 8 hours. COCOA PUDDING. 1/2 lb. of stale Allinson bread, 1 pint of milk, 1 oz. of butter, 3 oz. of sifted sugar, 1 tablespoonful of Allinson cocoa, 3 eggs, vanilla to taste. Boil the bread in the milk until it is quite soft and mashed up; then add the cocoa, smoothed with a little hot water, the sugar, and vanilla. Let the mixture cool a little, add the yolks of the eggs, well beaten, then beat the whites of the eggs to a stiff froth, add these, mixing all well. Bake the pudding in a buttered dish of an hour. COCOANUT PUDDING (1). 1/2 lb. of Allinson bread, 3 eggs, 1 pint of milk, 1 grated fresh cocoanut, its milk, and sugar to taste. Soak the bread as for the savouries, add the cocoanut, the milk of it, and sugar, and mix all well. Butter a pie-dish, pour in the mixture, place a few little pieces of butter on the top, and bake as above. COCOANUT PUDDING (2). 10 oz. of fresh grated cocoanut, 8 oz. of Allinson breadcrumbs, 4 oz. of stoned muscatels, chopped small, 3 oz. of sugar, 3 eggs, 1 pint of milk. Mix the breadcrumbs, cocoanut; muscatels, sugar, and the butter (oiled); add the yolks of the eggs, well beaten, whip the whites of the eggs to a stiff froth, add these to the mixture just before turning the pudding into a buttered pie-dish; bake until golden brown. COLLEGE PUDDING.

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Twelve sponge fingers, 4 oz. of ratafia biscuits, 2 oz. blanched almonds, 2 oz. of candied fruit, and 1 pint of custard made with Allinson custard powder. Butter thickly a pint and a half pudding basin, decorate the bottom with a few slices of the bright coloured fruits, split the sponge fingers and arrange them round the sides of the basin, letting each one overlap the other and cut the tops level with the basin; break up the remainder of the cakes and mix with the chopped almonds, the ratafias crushed, and the remainder of the candied fruits chopped finely; carefully fill the basin with this mixture, not disturbing the fingers round the edge; prepare 1 pint of custard according to recipe on page 75, and while still hot pour into the basin over the cakes, &c., cover with a plate and put a weight on the top, let stand all night in a cold place; turn out on to a glass dish to serve. CUSTARD PUDDING. 1 quart of milk, 2 oz. of cornflour, 2 oz. of Allinson fine wheatmeal, sugar to taste, and vanilla or other flavouring. Proceed as for a blancmange; when the ingredients are cooked, let them cool a little, beat up the eggs, and mix them well with the rest, and bake all for 20 or 30 minutes in a moderate oven. CUSTARD PUDDING WITHOUT EGGS. One dessertspoonful of flour, one packet of Allinson custard powder, 1 oz. of butter, 1 pint of milk, and sugar to taste. Mix the flour and custard powder to a smooth, thin paste, with a few tablespoonfuls of the milk, boil the rest of the milk with the sugar and butter; when quite boiling pour it into the powder, &c., in the basin, stir briskly, then pour into a greased pie-dish and brown slightly in the oven; before serving decorate the top with some apricot or other jam. EMPRESS PUDDING. 1/2 lb. of rice, 2-1/2 pints of milk, the rind of 1/2 a lemon, 3 eggs, some raspberry and currant jam. Gently cook the rice with the lemon peel in the milk, until quite soft; let it cool a little and mix with it the eggs, well beaten. Butter a cake tin, place a layer of rice into it, spread a layer of jam, and repeat until the tin is full, finishing with the rice. Bake the pudding for 3/4 of an hour, turn out, and eat with boiled custard, hot or cold. FEATHER PUDDING. A teacupful of Allinson fine wheatmeal, a pinch of salt, 1/2 a teacupful of sifted sugar, and 2 oz. of butter; whisk well together, and add a teacupful of fresh milk, and 2 well-beaten eggs. Beat steadily for 15 minutes; fill a well-greased tin about three-parts full, and bake in a moderate oven for 35 minutes; serve with apricot sauce poured over and around. To make the sauce, take 1 teacupful of apricot jam, add to it 1 gill of water, make very hot, and rub through a heated gravy strainer over and around the pudding; then serve at once.

VINNYS A1 STORE

FRUIT AND CUSTARD PUDDING. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1 oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and mix it with the other ingredients, adding the sugar and cinnamon; beat up the eggs with the milk, and mix it with the rest of the pudding; have ready a greased pie-dish, pour in the mixture, and bake the pudding until nicely brown. GIANT SAGO PUDDING. 2 oz. of giant sago, 2 oz. of Allinson fine wheatmeal, 2 oz. of currants, 2 oz. of sultanas, 1 tablespoonful of sugar, 1 quart of milk. Soak the sago in cold water, drain, and cook in a double saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix the meal smooth with the rest of the milk, add this, the fruit and sugar, and cook it gently for another 15 minutes: then pour the pudding into a pie-dish, and bake it in the oven until set or slightly brown on the top. GOLDEN SYRUP PUDDING (1). 1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the sago with the boiling milk until quite soft, adding a little water, if necessary; mix it with the meal and golden syrup into a fairly thick batter; beat up the eggs and mix them well with the other ingredients. Butter a mould, cut and arrange the citron in the bottom of it into a star, pour in the batter, tie a cloth over it, and steam the pudding for 3 hours. GOLDEN SYRUP PUDDING (2.) This pudding is very much liked and easily made. 10 oz. of Allinson fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make a batter with the meal, eggs, and milk; grease a pudding basin, pour into it first the golden syrup, then the batter without mixing them; put over the batter a piece of buttered paper, tie up with a cloth, and steam the pudding in boiling water for 2-1/2 hours, taking care that no water boils into it. If liked, the juice of 1/2 lemon may be added to the syrup and grated rind put in the batter. Before turning the pudding out, dip the pudding basin in cold water for 1 minute. GOOSEBERRY SOUFFLÉ. 3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4 eggs. Stew the gooseberries with 1/2 a teacupful of water until quite soft, adding sugar to taste; rub the fruit through a coarse sieve and place it into a pie-dish; beat the yolks of the eggs well, mix them with the milk previously heated, and pour them over the gooseberries, mixing all well. Bake the mixture in a moderate

4 oz. Boil the milk and sift the meal in gradually. Pour half of the mixture into a pie-dish. then pour the rest of the pudding mixture over the jam. spread a layer of jam over it. and eat the pudding with syrup or jam. Serve immediately. of butter. 1 oz. 1 egg. Boil the milk. HASTY MEAL PUDDING (2). sugar to taste. 3 eggs. turn it into a dish. spread a layer of marmalade or preserve in the bottom of the pie-dish. LEMON PUDDING. add the butter and let the whole mixture boil up. some marmalade or other preserve. add the butter. 2 oz. of butter. let the mixture cool. 5 oz. of butter. GREENGAGE SOUFFLÉ. Skin and stone the fruit. stir frequently. sugar to taste. blanch and drop (or grind) the kernels. pour the mixture over. a few drops of almond flavouring. 3 tablespoonfuls of ground rice. Pour the mixture into a well-greased dish. of ground rice. 8 oz. 1-1/2 pints of milk. 1 quart of milk. stirring all the time. and bake it from 20 to 30 minutes. of Allinson fine wheatmeal. letting it dissolve. some jam or golden syrup. Soak the sago well in the milk over the fire. draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. of sago. lay this over the Soufflé‚ a few minutes before it is quite done. 2 oz. add the eggs. and bake the Soufflé‚ for 1/2 an hour in a brisk oven. 1 pint of milk. 2 oz. flavour with the sugar and almond essence. 3 lemons. 1/2 oz. Let the mixture cook gently for 5 minutes. add the butter. meanwhile beat the whites of the eggs to a stiff froth. HASTY MEAL PUDDING (1). 1 lb. and let it brown lightly in the oven. let it set in the oven. 20 greengages. When the fruit has been reduced to a pulp mix in gradually the ground rice. well beaten. and any kind of jam. stirring quickly until it is well cooked and a stiff batter. gently cook the greengages in the water with the kernels and sugar. let it cook for 5 or 6 minutes. 1/2 a teacupful of water. 1/2 pint of milk. and mix well. 4 eggs. previously smoothed with some of the cold milk. and mix with it the
. and serve quickly. draw the saucepan to the side. and when it has ceased to boil add the egg well whipped. adding a little castor sugar. GROUND RICE PUDDING. stir it into the ground rice. of Allinson fine wheatmeal. 3 eggs.VINNYS A1 STORE
oven until set. breadcrumbs. Boil the milk and meal as for a blancmange. of sugar. 1 pint of milk. which should have been smoothed previously with the milk.

lemon rind. and a piece of butter. let the slices be quite covered with the cream. Garnish with glacé cherries. 2 pints of milk. mixing the lentils well with the milk. of butter and 1 pint of custard made with Allinson custard powder. 1 large tablespoonful of sugar. 3 eggs. 3 oz. MACARONI PUDDING (2). sugar. LEMON TRIFLE. 1 oz. macaroni. Put the pudding into a pie-dish and bake for 1/2 hour. butter. MACARONI PUDDING (1). Break the macaroni in small pieces and boil it for 20 minutes. LONDON PUDDING. when the mixture has cooled a little. place in a buttered pie-dish.B. Drain off all the water. butter. well beaten. add the eggs. 1 oz. and the grated rind of 2. of sugar to 1 pint of milk. stir carefully and bake for 1-1/2 or 2 hours. then add the eggs well beaten up. LENTIL FLOUR PUDDING. and juice. N. let it cool for a short time before serving. and serve them with stewed fruit or white sauce. 3 oz. of macaroni. 4 oz. Boil the milk with the oats. let it boil 1 or 2 minutes and put on one side. steam the puddings 2 hours.VINNYS A1 STORE
breadcrumbs. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish. and pour the boiling milk gradually over it. sugar. 2 eggs.
. of butter. 3 oz. sugar. smooth the lentil flour with a little water. Boil the milk. and pour over a pint of custard made with Allinson custard powder. mix all the ingredients thoroughly. cook gently for 15 minutes. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. 2 oz. Stand in a cold place for 2 or 3 hours. sugar. the juice of the 3 lemons. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz.—This is a most delicious pudding. 1/2 pint of milk. of sugar. and a little grated nutmeg. bake for 1/2 hour and serve either hot or cold. and pour the mixture into 2 well-greased pudding basins. the sugar. the rind and juice of 1/2 lemon. 1 pint of milk. Beat the eggs well. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. Let it cool. bake the pudding in a wellgreased dish in a moderate oven until quite set. which should be boiled in milk until quite tender. pour in the milk. Add the butter. Boil until the macaroni is quite tender. of lentil flour. boxes). then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given.

1 pint of raspberries. of butter. of sugar. according to the heat of the oven. MELON PUDDING. turn it into a glass dish. 1/2 pint of milk. MINCEMEAT PANCAKES. finishing with a layer of breadcrumbs. 1/2 pint of milk. 3 eggs. 1 pint of red currants. and steam for 2 hours. 4 oz. a little milk. 4 oz. Place a layer of breadcrumbs in a buttered dish. 6 oz. of sultanas.VINNYS A1 STORE
MALVERN PUDDING. and pour the mixture over the pudding. Peel and cut up the apples and melon. MILK PUDDING. the same quantities of wheatmeal and semolina. of Allinson fine wheatmeal. 12 cloves. spread it over the pudding. sift the flour and lightly stir it into the butter. whip the cream. of farinaceous food of any kind to 1 quart of milk. 2 eggs. remove the cloves from the fruit. Beat the butter and sugar to a cream. 1-1/2 lbs. 6 oz. repeat these layers until the dish is full. of wheatmeal to 1 quart of milk. of butter. For instance. then mixed with the pudding before it goes into the oven. of Allinson breadcrumbs. mix them with the milk. and mixed. of Allinson fine wheatmeal. 3 apples. The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer. picked. of melon. or for semolina pudding. they should be beaten well. washed. then a layer of the fruit. Then put in the peel cut in very fine strips and the sultanas. and so on until the dish is full. 1/2 pint of cream. beat up the eggs. adding sugar and the cloves tied in muslin. use 2 oz. The general rule for milk puddings is to take 4 oz. of mixed peel. some sugar and bits of butter. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. beat in the eggs one by one until well mixed. finishing with breadcrumbs and butter. 1 oz. spread the butter in bits over the top. Allinson breadcrumbs. 1/2 lb. and bake the pudding 1 hour. Should eggs be added. with sugar and flavouring to taste. and stew the fruit 15 minutes. of giant sago and 2 oz. of butter. MARLBOROUGH PUDDING. place a layer of fruit over the breadcrumbs. and sift sugar over all.
. 3 eggs. 1/2 lb. spread a layer of breadcrumbs. sugar to taste. 1 lb. Put into a well-buttered mould. which should be only three-parts full. bake the pudding for 3/4 an hour. and for vermicelli pudding the same. Butter a pie-dish well. 3/4 lb. add a little milk if necessary. 2 oz. 4 oz. and some mincemeat. some butter. of sugar. Turn out and serve with melted butter sauce.

2 oz. 4 eggs. butter a mould. 1 even teaspoonful of cinnamon. steam the pudding for 1-1/2 hours. 1 gill of milk. of sultana raisins. fold them up. and teacupful of milk. and finally add the whites of 3 eggs whisked to a firm froth. and serve with sifted sugar. cornflour. sugar to taste. OMELET SOUFFLÉ (1). Butter a pudding mould and line it with the cherries. or vege-butter in the usual way. sweeten the milk to taste. 1 pint of milk. oil. the well-beaten yolks of 2 eggs. Separate the whites and yolks of the eggs. 1 pint of milk. the fruit. and steam the pudding for 3 hours. and place a spoonful of mincemeat on each pancake. Allinson wholemeal bread and butter in thin slices. 1/2 lb. butter a mould. NURSERY PUDDING. use to fill a fancy mould. beat up the eggs. 3 eggs. the macaroons. Serve with lemon and castor sugar. and bake the Soufflé‚ in a moderate oven until set and lightly browned. 3 eggs. and serve with any kind of sweet sauce. pour the mixture into it. let it soak for 1 hour. Turn out. and sugar. then add 4 cupful of golden syrup. sugar. and eat very short. of sultanas. 2 oz. and steam for 3 hours.
. pour the custard over the bread and butter. Mix all lightly together. and add the flavouring. citron. fill it with slices of bread and butter. and serve immediately. large enough to be only half full when the mixture is turned into it. turn out. turn out carefully.VINNYS A1 STORE
Make the batter. a pinch of salt. 1 dessertspoonful of cornflour. of fine oatmeal. and sugar to taste. mix them well with the milk. sift sugar over it. of butter. OATMEAL PUDDING. 4 oz. Mix again. 6 oz. of Allinson breakfast oats. and serve with sauce. Mix the Allinson breakfast oats with the soaked sago. Make a batter of the ingredients. and 1/2 lb. butter. of candied cherries. cinnamon. and fry the pancakes in butter. sugar to taste. Whip the whites to a stiff froth. 2 oz. of Allinson fine wheatmeal. well beaten. OATMEAL PANCAKES. and milk. 1 teaspoonful finely minced citron peel. fry the pancakes. of vege-butter. stir all well. 1/2 lb. 1/2 lb. of soaked sago. cover with a cloth. 4 eggs. 6 macaroons. of currants. a few drops of almond flavouring. NEWCASTLE PUDDING. add the eggs. mix this lightly with the rest of the ingredients. adding 1 tablespoonful of water. crush up finely the macaroons and mix well the yolks of the eggs. These are very good. 1 oz.

Peel and slice the oranges and remove the pips. ORANGE MARMALADE PUDDING. turn it into a wetted mould and allow to get cold. stir into it the mixture of egg and cornflour. OXFORD PUDDING. ORANGE PUDDING. sift sugar over it and serve immediately. let the whole soak for 1 hour. 2 oz. pour the custard over the fruit. pour the mixture into it. beat up the eggs with the milk and pour it over the layers. 3/4 lb. 1 teacupful of milk. of castor sugar. With the rest smooth the cornflour and mix with it the eggs. and thicken it with the cornflour. I tablespoonful of orange water. When the liquid in the saucepan is near the boil. put 1-1/2 pints of this over the fire with the sugar. 1 tablespoonful of Allinson cornflour. of Patna rice. stirring the whole for 10 minutes. the sugar and the cornflour (previously smoothed with the milk). sugar to taste. of sultanas. 2 apples. well beaten. and mix this lightly with the other ingredients. whip up the whites of the eggs to a very stiff froth. then arrange the bread and butter in the mould in layers. time 1-1/2 hours. and of 1 lemon. Let the pudding boil sharply in plenty of boiling water until the rice is soft. and sprinkle with sugar. cut the bread into slices and butter them. place the fruit in a pie-dish. 3 eggs. serve with white sauce. mix it with the other ingredients. Add enough water to the fruit juices to make 1 quart of liquid. allowing plenty of room for swelling. cored. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. Mix the yolks of the eggs with the orange water. ORANGE MOULD. of Allinson cornflour. spreading each layer with marmalade. 6 oz. some orange marmalade. then turn out and serve. 3 eggs. 1 teaspoonful of cinnamon. 1/2 lb. and tie all in a cloth. 1/4 lb. pared. 4 eggs and 4 oz. and steam the pudding for 1-1/2 hours. The juice of 7 oranges. and chopped up. and sugar to taste. 1 pint of milk. of sugar. and add them carefully to the thickened milk. Serve hot or cold. Wash the rice.
. taking care not to do so while it is too hot. 1 dessertspoonful of Allinson cornflour. have ready a buttered Soufflé dish. When the mould is 3/4 full. some butter. 1 pint of milk. Dip the mould in cold water for 1 minute before turning it out. of Allinson wholemeal bread. 6 eggs. let the milk cool. boil the milk. cover the mould tightly.VINNYS A1 STORE
OMELET SOUFFLÉ (2). 4 oranges. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. beat up the eggs. Butter a mould thoroughly. and bake the pudding in a moderate oven until the custard is set.

1/2 pint of milk. of currants. 5 or 6 thin cold pancakes. then mix all the ingredients together. form a circle of slices round the bottom of the mould against the sides. If the mixture is too dry add as much
. Make a batter of the meal. adding vanilla to taste. 1 teaspoonful of cinnamon. turn it over. Soak the sago over the fire with as much hot water as it will require to soften it. of raisins. 2 oz. 2 oz. oil. or vege-butter for frying. Spread the pancakes with jam. 3 or 3 stale sponge cakes. Wash and stone the raisins. 3 eggs. Make the batter the usual way. sugar. Make a batter of the above ingredients. some butter. wheatmeal. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. a pinch of salt. butter. 4 oz. Put a piece of butter the size of a walnut in the frying-pan. PANCAKES WITH CURRANTS. and work these circles right up the mould. Rub the butter into the wheatmeal. vanilla flavouring. 4 oz. and when boiling pour in enough batter to make a thin pancake. milk and eggs. and breadcrumbs. and mix all well. The above quantity will make 6 or 7 pancakes. fill the centre with the sponge cakes broken into pieces. 2 oz. Mix together the raisins. 3 oz. 1 pint of milk. 1 breakfastcupful of Allinson breadcrumbs. the grated rind and juice of a lemon. of small sago. and some milk. Boil the sago in 1/2 pint of milk until soft. Butter a mould. of butter. 2 eggs. roll them up and cut them across into slices. pour this over the rest and steam the pudding for 1-1/2 hours. cinnamon. adding as much water as the sago will absorb. Serve with sauce. and steam the pudding for 2 hours.VINNYS A1 STORE
PANCAKE PUDDING. butter for frying. of sugar. Mix it with the other ingredients. of Allinson fine wheatmeal. add them. each of white flour and fine Allinson wheatmeal. turn out. of Allinson fine wheatmeal. and 8 well-beaten eggs. Turn the mixture into a well-buttered mould. sugar and cinnamon to taste. 6 apples chopped small. PANCAKES. overlapping each other. 2 oz. A 1/4 lb. and keep hot in the oven while the other pancakes are being fried. PLUM PUDDING. 1 teacupful of sago. beat up the eggs. 1 teaspoonful of cinnamon. PARADISE PUDDING. Fry into thin pancakes with vege-butter. 1 pint of milk. 4 eggs. 1/2 lb. some jam. 2 eggs. of sultanas. and serve. 1/2 lb. 2 tablespoonfuls of sugar. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic 1/2 lb. pick and wash the currants and add them to the batter. Fry a golden brown. of wholemeal breadcrumbs. of Allinson fine wheatmeal.

meal. 1 pint of milk. of sugar. sugar and flavouring to taste. 12 blanched and sliced almonds. 1 teaspoonful of Allinson cornflour. and bake 1 hour. Meanwhile make a custard with the milk. 1 pint of milk. let soak 1 hour. 3 eggs. let it cool. Bake in a moderate oven about 45 minutes. 1 lb. rather shallow pie-dish. PRUNE PUDDING 1 lb. Stew them very gently in an enamelled saucepan in the water in which they soaked. orange-water. the thin rind of 1 lemon. and 1/2 pint of milk. and mix this with the mashed prunes when quite cold. and cover the pie-dish with these. 1 pint of milk. a stick of cinnamon (4 inches long). when the prunes are quite tender. adding a little of the milk. let the milk cool a little. and the rest of the milk. and the yolks of eggs. of thin slices of Allinson bread and butter. some Allinson wholemeal bread. 3 eggs. add this to the rest of the mixture. and entirely cover the milk. of Allinson fine wheatmeal. Fill a buttered pudding basin with the mixture. of butter. add the yolks of the eggs. 2 tablespoonfuls of orange-water. and almonds. of butter. Butter slices of bread on both sides. Boil the milk with the sugar. When the poppy-seed has been crushed fairly fine. The pudding will be much improved if all the liquid is poured off once or twice. POPPY-SEED PUDDING. mix all well. 6 oz. finishing with bread and butter. and so alternately until the dish is full. Heap the prunes on a glass dish and pour the custard round. turn all into a buttered pie-dish. POOR EPICURE'S PUDDING. then arrange a layer of prunes. and steam 3 hours. tie over with a pudding cloth. pour a little prune juice over. butter. beat up the egg in the milk. 3/4 lb. Scald the poppy-seed with boiling water. of stoned and stewed prunes. the sugar. Pour the mixture into a wide. Wash the prunes. and let them cool. Eat with a sweet white sauce. remove the stones. and poured over again.VINNYS A1 STORE
milk as is necessary to moisten all well. Beat the whites of the eggs to a stiff froth. 3 oz. and 2 oz. and add a little more if needed. well beaten. remove the cinnamon. 3 eggs. 4 eggs. mash them well with a fork or wooden spoon. sugar to taste. Grease a pie-dish and line it with a layer of bread and butter. of prunes or French plums. the bread should be free from crust. drain this on and crush the seed in a pestle and mortar. adding sugar and a few drops of almond essence. Pour the custard over the mixture. 1-1/2 oz. PRUNE PUDDING. adding a little sugar if liked. and bake the pudding 1-1/2 hours.
. 4 oz. and serve. cinnamon. beat the whites of the eggs to a stiff froth. and soak the prunes in 1/2 pint of water over night. and then add carefully the eggs well beaten. cornflour. sugar to taste. of white poppy-seed.

turn the mixture into a buttered pie-dish.VINNYS A1 STORE
RICE PUDDING (French). Soak the rolled wheat in water for 1 hour. Pour into mould previously dipped in water. a very little sugar. pour the mixture into a buttered pie-dish. 4 eggs. which must be boiling. Serve with fruit sauce or stewed fruit. raspberry jam. 8 oz. beat up the yolks of the eggs. mix them with the boiled semolina when it is fairly cool. and until all the milk is absorbed. and bake the pudding from 1/2 to 1 hour in a moderate oven. when boiling add the wheat from which the water has been strained. then stir it into the remainder of the milk. 1 teacupful of fine breadcrumbs. ROLLED WHEAT PUDDING. It should turn out brown and firm. the rind of 1/2 a lemon. Thoroughly butter a pudding mould. of rice. add the semolina. Arrange them neatly in a buttered mould. bake the pudding 1 hour in a moderate oven. let them soak for 1 hour. the rind of 1/4 a lemon. a few drops of almond flavouring. 1 oz. Serve cold with stewed fruit or custard. 1 pint of milk. and bake until a golden colour. Take off and mix in quickly the yolk of an egg beaten up with flavouring. which has been flavoured with almond essence. beat up the eggs. 6 oz. taking care not to displace the breadcrumbs. Set the milk over the fire. turn out. mix this well with the rice. 1 teacupful of currants and sultanas. Mix the semolina smooth with part of the milk. Beat the whites of the eggs to a stiff froth. Soak semolina in 1/4 pint of the milk for 10 minutes. and sprinkle it all over with the breadcrumbs. Let it cook gently for 1 hour. and set the mixture aside to cool. add sugar. of semolina. 1 pint of milk. mix them with the milk. beat up the eggs. yolk of 1 egg. of Allinson rolled wheat. and turn the whole gently into the mould. 4 eggs. then add the fruit. and press them together.
. of loaf sugar. 2 tablespoonfuls of sugar. RUSK PUDDING. 4 oz. and serve with white sauce. let it gently simmer until quite soft. Spread a little jam between every two rusks. bring the rest of the milk to the boil with the sugar and Lemon rind. looking like a cake. 1 tablespoonful of sugar. of Allinson rusks. 1-1/2 oz. boil the rice in the milk with the sugar and lemon rind. let all cook for 10 minutes. then remove the lemon rind. and pour the custard over the rusks. of semolina. 1 quart of milk. and mix them with the rice. let the rice cool a little. SEMOLINA BLANCMANGE. 2 eggs. and stir over a clear fire for 20 minutes. 1 quart of milk. then steam the pudding for 1/2 an hour. 1 quart of milk. SEMOLINA PUDDING. 4 oz. a few drops of essence of lemon.

stir the smoothed meal into it. stirring all the time. 3 eggs. well beaten. gently pressed on to the fruit. and bake the Soufflé‚ until risen and brown. Serve immediately. sugar to taste. beat up the yolks of the eggs. 4 eggs. 1-1/2 gills of milk. the sugar and cinnamon. and turn it out carefully. when boiling. and serve with either custard or white sauce. and mix them well with the mixture (remove the vanilla or lemon rind). Mix the milk and meal perfectly smooth. adding the whites of the eggs. beat up to a stiff froth the whites of the eggs. of Allinson fine wheatmeal. any kind of jam. Beat up the yolks of the eggs and mix them with the milk. of butter. and fill the mould with alternate layers of sponge cake and jam. Serve with custard or milk sauce. 1 tablespoonful of Allinson fine wheatmeal. pile the froth over the pudding. Separate the yolks from the whites of the eggs. Line a plain mould with some slices (about 1/4 inch thick) of Allinson wholemeal bread. set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla. 1 even teaspoonful of powdered cinnamon. and serve with custard. and bake the mixture until done. Spread a layer of jam in a pie-dish. from which the crust has been removed. Butter some cups. SPANISH PUDDING. with a little sugar. grease a mould with the butter. pepper and salt. of Allinson fine wheatmeal. 4 eggs. 1/2 pint of milk. Slice the sponge cakes lengthways. 1/2 oz. take the mixture from the
. press them to the mould to keep them in position. of butter. Then fill the dish with any kind of hot stewed fruit. Have ready the whites of the eggs beaten to a stiff froth. a little mace. and salt to taste. Let the pudding get cold. and mix them with the rest. turn out. SIMPLE FRUIT PUDDING. 1 pot of apricot jam. turn the mixture over the jam. sugar to taste. SIMPLE SOUFFLÉ. that is. When cold. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. mace. 1/2 oz. add the eggs. 8 sponge cakes. pepper. SPONGE DUMPLINGS. fill them three-parts full. and let it gently cook for 5 to 8 minutes. and at once cover it with a layer of bread. 1/2 pint of milk. lemon rind or vanilla. when a knitting-needle passed through will come out clean. Smooth the meal in part of the milk. line it neatly with some of the slices of the sponge cakes. pour the mixture over the pudding. mix the wheatmeal with the milk. and bake it in a slow oven until set. 2 eggs. Next spread a layer of apricot jam. remove from the fire to cool.VINNYS A1 STORE
SIMPLE PUDDING. 4 oz. 2 oz. 1 pint of milk.

1 teacupful of water. Cut off lumps with a spoon and drop them into the boiling soup. of currants. macaroons. cook them with 1/3 teacupful of water. Pare and core the apples. either in the oven or in a saucepan. simmer the sugar and the teacupful of water for 10 minutes. 3 eggs. VANILLA CHESTNUTS (for Dessert). 6 bananas. 1 egg. add vanilla and remove the chestnuts from the fire. of moist sugar. 1/2 pint of milk. add the bananas. WHOLEMEAL BANANA PUDDING. 1 oz. Put the tapioca into a basin. TAPIOCA PUDDING. Peel the bananas and mash them with a fork. pour into a greased dish. and mix all smoothly. Add the milk and sugar. Break the egg and beat it slightly. 1/2 lb. and bake the rolls for 1/2 hour. 1 tablespoonful of sugar. Let it soak for 1 hour. Draw to the side of the fire. and the yolk of the other. of sugar. 2 oz. press the two halves of each roll together. place the rolls into a baking tin. cinnamon.VINNYS A1 STORE
fire. Boil the chestnuts in plenty of water until tender. Halve the rolls lengthways and remove the crumb. and when a little cooled add the yolks. 3 cooking apples. of the butter. Make a batter with the eggs. cinnamon to taste.
. scatter bits of butter over the crusts. then add the chestnuts. meal. and sago. 1/2 oz. 3 oz. and mash them up to a pulp with a wooden spoon. Fill the crusts of the rolls with the mixture. that they may not break in peeling. and simmer till quite soft and clear. Peel them. Bring to a boil. Serve with white sauce. sprinkle them with sugar and powdered cinnamon. and milk. of butter. when sufficiently cool. 4 oz. and bake in a moderate oven until it is a golden colour. and cover it with water. of tapioca. Mix all well. 1 egg well beaten. picked and washed. of butter. Turn the mixture into a greased mould and steam the pudding for 2 hours. almonds. 1 lb. turn the whole into a glass dish. Serve either hot or cold. vanilla to taste. Soak the sago with 1/2 pint of water. and add some of the breadcrumbs to make the whole into a fairly firm mass. STUFFED SWEET ROLLS. mix well with the tapioca. 1/2 oz. of ground sweet almonds. sugar. until it has absorbed all the water. 1 oz. of chestnuts. then add the currants. sugar to taste. 2 oz. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. and 1 tablespoonful of sugar. of sago. Allow all to cook gently until the syrup browns. 1/2 pint of cold milk. 2 eggs. of macaroons crushed. but not too soft. to cool it a little. 1/4 oz. 1 gill of cold water. a little milk. 2 teacupfuls of Allinson fine wheatmeal. 4 Allinson wholemeal rolls.

of butter. (1) 1 lb. 4 oz. of Allinson fine wheatmeal. roll out and use.. until all the butter is used up. Serve with baked potatoes. each of Allinson breakfast oats and Allinson fine wheatmeal. The old-fashioned way of making it is with white flour. put in the mixture. roll it out again. and add them to the mixture. and sauce. add enough milk to moisten the paste. and serve hot or cold. flavouring. 2 eggs. which has been previously well buttered.
. and mix well together. 4 eggs. beat in the eggs one at a time. of butter. (3) 1/2 lb. a little cold milk (about 1 cupful). and a little cold milk.VINNYS A1 STORE
WINIFRED PUDDING. &c. and roll it out. 1 oz. Mix the ingredients as in (3). milk. Border a pie-dish and line with paste. Rub the butter into the meal. roll up again and repeat about 3 times. green vegetables. spread the paste with some of the other butter. rub in the butter and the oil. add the strained lemon juice and flavouring. Pour the mixture into a shallow Yorkshire pudding tin. and make a batter of the eggs. add enough cold water to make a stiff paste. of Allinson fine wheatmeal. Scatter a few bits of butter on the top. 3 oz. 2 oz. of Allinson fine wheatmeal. Rub the butter into the meal. moisten the paste with milk. a little cold water. Mix the meal and mashed potatoes. 4 eggs. mix them with the meal. and bake in a quick oven. add enough water to the paste to keep it together. the juice of 1 lemon. of sugar. 2 eggs. roll it out. pepper and salt to taste. and bake the pudding for 1 hour. of butter. Whip the eggs well. spread with more butter. 3 oz. 1 lb. 6 oz. beat the eggs well. mixing it with a knife. and roll the paste up. Rub 1/2 lb. 1 tablespoonful of oil. 1/2 lb. Try this way. of butter into the meal. and roll out as required.
PIES
PIE-CRUSTS. 1 lb. of butter. (5) (Puff crust). adding enough cold milk to make a firm paste. of butter. 1 pint of milk. a little cold water. and bake for about 30 minutes in a moderate oven. of Allinson fine wheatmeal. 3 oz. 2 oz. (2) 1/2 lb. adding pepper and salt. of Allinson breadcrumbs. of butter. of mashed potatoes. puff paste. meal and oats. of Allinson fine wheatmeal. Pour sufficient boiling milk over the breadcrumbs to soak. mixing with a knife only. of fine breadcrumbs. Sift a little white sugar over. Use for pie-crust. Beat the butter and sugar to a cream. YORKSHIRE PUDDING. (4) 1/2 lb. some milk. 1/2 lb. roll out and use.

as it would make the crust heavy. 3 oz. 2 oz. a little water can be added and an egg-cup or a little tea-cup should be placed in the pie-dish upside down to keep up the crust. with a bottom crust only. Rub the butter well into the meal. Summer fruit. 2 oz. vege-butter. raspberries. 1 egg. 1 dessertspoonful of sugar. and it the tart is made with a top crust only. of the milk. of sweet ground almonds. 3 oz. 1 teaspoonful of sugar. and roll the paste out and use. apple-rings. Mix the milk with the ground rice. stir the mixture over the fire until it thickens. When any dried fruit is used. CHEESECAKES (ALMOND). of Allinson fine wheatmeal. fill them with the blancmange mixture. and the sugar. or with a top crust only.VINNYS A1 STORE
(6) 1/2 lb. like prunes. of Allinson fine wheatmeal.
. let cool a little and stir in the eggs. Mix the fruit with the necessary sugar. with top and bottom crust. 3 oz. dried apricots. 1 dessertspoonful of orange-water. 5 oz. like strawberries. of butter. only very little juice should be used. 6 oz. fill with the almond mixture. castor sugar. bake the tart 1/2 hour in a moderate oven. and serve cold. CHOCOLATE TARTS. &c. 1 gill of cold milk.
TARTS
Special recipes for every kind of fruit tart are not given. 1 pint of milk. and gooseberries need not be previously cooked. of Allinson chocolate (grated). If an open tart is made. and pour the cooled custard into it. a few drops of almond essence. of ground rice. and sweetened if necessary. mix it with the meal and butter. well beaten. make the meal and butter into a paste with a little cold water. of ground rice. add to it the chocolate smoothly and gradually. Roll out and use according to requirements. place a spoonful of jam on every tartlet. and bake until the crust is done. of butter. bitter ground almonds. Pound the almonds well together with the orange-water. 3 oz. of sago. BLANCMANGE TARTLETS. For the crust either of the recipes given for pie-crusts may be used. ground rice. in the usual way. and the fruit tarts can be made either open. and flavouring. (7) 1 lb. 4 eggs. and allowed to cool.. grease some patty pans. currants. any kind of jam preferred. 1 oz. Let the sago swell out over the fire with milk and water. these should first be stewed till tender. cover it with a crust. and 1 pint of milk. bake them. then place as much of the fruit as is required into your tart. 1/2 oz. Make a blancmange. line a greased plate with it. as the same rules apply to all. cherries. Line 8 or 10 little cheesecake tins with a short crust. and bake them 10 minutes. moisten with the milk (taking a little more than 1 gill if necessary). 1/2 oz. beat the egg and mix it well with the almonds. of Allinson fine wheatmeal.

mix them well through with the rest of the ingredients. bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. 1 oz. and let it set in the oven. of Allinson cornflour. 1 lemon. 1 lb. To 1 lb.
BLANCMANGES
BLANCMANGE. 1 oz. Put about 1 tablespoonful of the mixture in each tin. 1 breakfastcupful of water. juice of 8 lemons. Steam or bake the apples till tender and press them through a sieve while hot. 6 yolks of eggs. and bake the tart 3/4 of an hour. 2 oz. piece of vanilla 3 inches long. the grated rind and juice of 1 lemon. and some paste for crust. 2 eggs. LEMON CREAM (for Cheesecakes). adding the vanilla spliced and the sugar. Line the tins with short paste. fill it with the above mixture. adding a little castor sugar. pour the mixture into this. stir all well for 8 to 10 minutes. LEMON TART. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. add to them the milk. whip the whites of the eggs stiff. heap the froth over the pie. of Allinson fine wheatmeal. 4 whites of eggs. sugar to taste. lemon juice and rind. 1 dessertspoonful of cornflour. of butter. 2 oz. sugar. add the mixture to the boiling milk.VINNYS A1 STORE
MARLBOROUGH PIE. bake in a quick oven. add the butter. TREACLE TART. line a dish with paste. beat the yolks of the eggs. powdered sugar. 6 good-sized apples. cover the tart with thin strips of pastry in diamond shape. mix the wheatmeal and cornflour smooth with the rest of the milk. and let the mixture cool. 1/4 lb. some short crust made of 4 oz. and add all these to the apples and butter. or some vanilla essence. of Allinson's fine wheatmeal and 1-1/2 oz. line a flat dish or soup-plate with pastry. the juice and rind of 1 lemon. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs. and bake the pie for 1/2 hour in a quick oven. 1 teacupful of milk. then set aside to cool. of butter. sugar to taste. 1 oz. fresh butter. 3 eggs. beat up the eggs. Moisten the cornflour with a little of the water. of sugar. Mix well together. let it simmer for a few minutes. of butter. 1 quart of milk. Bring 1-1/2 pints of milk to the boil. and then pour it
. grated rind of 2 lemons. Thicken the mixture with the cornflour.

then pour into a mould. mix it lightly with the rest. 7 oranges. beat up the yolks and add them to the cornflour and juice when those are smooth. a little sugar. BLANCMANGE EGGS. and pour the mixture into wetted moulds. Turn out when cold and serve when required. wheatmeal flour. Pierce the ends of 4 or 6 eggs. 2 oz. when cold. Put the water in an enamel saucepan. of cornflour. Set that over the fire to boil (keeping back a 1/4 of a pint for mixing the cornflour smooth). and cocoa.VINNYS A1 STORE
into one or two wetted moulds. Have the whites of the eggs beaten to a stiff froth. 1 lemon. pour the mixture into a wetted mould. Have ready the whites of the eggs beaten to a stiff froth. and let the contents drain away. sugar to taste. Separate the yolks of the eggs from the white. 2 tablespoonfuls of Allinson cornflour. and cocoa. and 1 oz. 1 oz. of sifted Allinson fine wheatmeal. Rinse the shells with cold water. and let it get cold. Turn it out. and keep all stirring over the fire for 2 minutes. and juice. 1 oz. and let it all simmer for 8 to 10 minutes. BLANCMANGE (CHOCOLATE). then fill them with the hot blancmange mixture. of N. BLANCMANGE (LEMON) (a very good Summer Pudding). of Allinson cornflour. 2 oz. and smooth it with the cold milk. and add the sugar. This makes an excellent custard. some water.F. 1 pint of water. Make a little custard to pour over the blancmange— 1/2 pint of milk. turn out and serve with stewed fruit or jam. Stir the mixture into the boiling milk. cornflour. Mix the cornflour. 2 eggs. 4 oz. Serve on a glass dish nicely arranged with stewed fruit or jam. 1 quart of milk. and let it boil with the rind of the lemon in it. flour. stirring very frequently. cocoa. leaving enough to smooth the cornflour. add the cornflour mixed with a little cold water. of sugar. stir it well through. sugar to taste. of Allinson cornflour. and essence of lemon. 1 lemon. 4 oz. When boiling. ORANGE MOULD (2). Allow it all to boil for a few minutes. and beat up well with the mixture. Add enough water to the juice to make 1 quart of liquid. Make a blancmange with 1 pint of milk. 4 eggs. Add the vanilla essence. and serve. then add sugar and the juice of a lemon. of Allinson fine wheatmeal. When the liquid over the fire boils. Take the juice of the oranges and lemon and the grated rind of the latter.
. stir in the mixture of eggs. 1 good dessertspoonful of vanilla essence. ORANGE MOULD (1). Set the greatest part of the milk over the fire. whisk in the yolks of the eggs. When cold gently peel off the shells.

Beat the whites of the eggs to a very stiff froth. of Allinson cornflour. Pour all into a wetted mould. of sugar. and mix the chocolate with it. Sprinkle the fruit with sugar to make the juice drain more freely. add the milk. When boiling thicken the milk with the cornflour. sugar to taste. turn it out. some apricot jam. Add enough water to the fruit juice to make 1 quart of liquid. vanilla. Place a good teaspoonful of apricot jam in each custard glass. 6 oz. of Allinson chocolate. Split the vanilla. then remove the vanilla. Set the chocolate aside until quite cold. 1 pint of cream. 1 quart of blackberries.VINNYS A1 STORE
The juice of 7 oranges and 1 lemon. 6 oz. stir it quite smooth. Break the chocolate in pieces. let it get cold. This is
. remove the mixture from the fire to cool slightly. CHOCOLATE CREAM. beat the eggs well. stir them into the thickened chocolate very gradually. whip this with the whites of eggs until stiff. 4 eggs. whip the cream and mix with the juice. and stir the whole over the fire. add a little castor sugar. When boiling thicken it with the cornflour. essence of vanilla.
CREAMS
APRICOT CREAMS. and serve. whip up the eggs and stir them carefully into the mixture so as not to curdle them. 1/2 pint of cream. and 4 eggs. serve in custard glasses or poured over sponge cakes or macaroons. stirring both well together until the chocolate is well mixed with the froth. 1 dessertspoonful of castor sugar. when it should be a smooth paste. put it into a hair-sieve and allow it to drain. the whites of 4 eggs. taking care not to allow it to boil When well thickened let the cream cool. put this and the sugar into the cream. BLACKBERRY CREAM. 2 inches of vanilla pod. which should be smoothed with the rest of the liquid. smooth paste. and not too firm. Put 1-1/2 pints of this over the fire with the sugar. vanilla to taste. stirring it over the fire until a thick. Dissolve the chocolate in a few tablespoonfuls of water. 1 quart of milk. and fill up with whipped cream. and flavour with Allinson vanilla essence. 4 oz. Serve in a glass dish. CHOCOLATE CREAM (French) (1). 1 tablespoonful of Allinson corn flour. and melt it in a little enamelled saucepan with very little water. Use the whites of 3 eggs to 2 large bars of chocolate. and sugar. white of 2 eggs. It the cream is not found sweet enough. sugar to taste. Mash the fruit gently. Stir well over the fire for 5 to 8 minutes.

return the whole over a gentle fire. of sugar (according to taste). Add enough water to the fruit juice to make 1-1/2 pints of liquid. sugar to taste. jar of cream. LEMON CREAM. 1 dessertspoonful of cornflour. macaroons. CHOCOLATE CREAM (WHIPPED). fill into glasses and serve at once. Dissolve the chocolate over the fire with 2 tablespoonfuls of water. mix the cornflour smooth with a spoonful of cold water. then 1 or 2 spoonfuls of the cream. add 1 or 2 spoonfuls of milk. Take a 6d. then cover with 1 spoonful of cream put on roughly.VINNYS A1 STORE
easily made."
. 1 lemon. or in a glass dish poured over macaroons. place in a bowl. and thicken the fruit juice with it. Pound 1-1/2 doz. whip to a stiff froth. and then mix it with the cream previously whipped stiff. let this get hot. put the mixture into a saucepan over a sharp fire. set aside and let it cool a little. Take the juice of the oranges and the juice and grated rind of the lemon. of sugar. 2 oz. 6 oz. keep stirring continually until the cream thickens. 1/2 pint of cream. taking care not to let it boil. ORANGE CREAM. 4 to 6 oz. RASPBERRY CREAM. Beat up all the ingredients. more paste and cream. Proceed as in "Blackberry Cream. some water. Proceed exactly as in "Orange Cream. 1 dessertspoonful of cornflour. of sifted sugar. letting it boil up for a minute. Lay a little of the macaroon paste roughly in the bottom of a glass dish. of Allinson chocolate to 1/4 pint of cream. 7 eggs. juice of 1 lemon. When cold. EGG CREAM. serve in custard glasses. and mix all to a smooth paste. beat the eggs well. but take care not to let it boil. adding the sugar to it. this will not require any additional sugar. and very dainty. 2 oz. The yolks of 6 eggs. let it get quite cold. 7 eggs. white of 1 egg. 6 oranges. a little cinnamon. The juice of 3 lemons and the rind of 1. as this would curdle it. 1 quart of raspberries. and whisk it till quite frothy." MACAROON CREAM. 1/2 pint of water. and when the liquid has cooled mix them carefully in with it.

sugar to taste. this latter giving the cream its name. WHIPPED CREAMS. 2 oz. then let it cool. 1/2 pint of cream. which are to be beaten to a stiff froth. smooth the cornflour with the rosewater and stir it into the boiling milk. STRAWBERRY CREAM. This makes a delicious dish. 6 eggs. sugar to taste. stirring occasionally. then pour it over the biscuits and serve cold. it must be split and as much as possible of the little grains in it rubbed into the cream.VINNYS A1 STORE
RUSSIAN CREAM. Whip it well with a whisk or fork until it gets quite thick. taking care not to curdle them. ground almonds. mix it with the milk and cream when nearly boiling. 1 quart of strawberries. always stirring. let the cream cool a little. and sugar to taste. in hot weather it should be kept on ice or standing in another basin with cold water. 1/2 pint of cream. pour it into a glass
. Put the cream and milk over the fire. a piece 1 inch long is sufficient for 1/2 pint of cream. vanilla. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. of macaroons. Quantity of good thick cream according to requirement. of ratafias. The white of 1 egg to 1/4 pint. 1/2 pint of milk. and soak them with any fruit syrup. Let the milk cool a little. and sugar to taste. adding a piece of vanilla 2 inches long. then add 1 pint of blancmange. Boil the milk with the sugar and almonds." SWISS CREAM. then stir in the eggs very gradually. smooth the cornflour with a tablespoonful of cold milk. 1 wineglassful of rosewater. &c. remove the vanilla. 1/4 lb. 1/2 lb.. When whipped cream is used to pour over sweets. 1 tablespoonful of Allinson cornflour. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. stir over the fire until the custard is nearly boiling. 1 dessertspoonful of Allinson cornflour. Add sugar to taste and whatever flavouring might be desired.
CUSTARDS
ALMOND CUSTARD. 1 quart of milk. as the cream might curdle. leaving out 3 of the whites of the eggs. let it boil up for a minute. Lay 6 sponge cakes on a glass dish. flavour it with stick vanilla. Proceed as in "Blackberry Cream. Beat up the eggs. arrange the macaroons and ratafias on a shallow glass dish.

VINNYS A1 STORE
dish. so as not to curdle the eggs. 6 whole eggs or 10 yolks of eggs. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. and add the vanilla and sugar. it is therefore important to bear in mind that the milk should first be heated. and serve in custard glasses. put it over a brisk fire in a small enamelled saucepan. of castor sugar for caramel. keep stirring it until quite melted and a rich brown. and the juice of 1/2 lemon. 1 pint of custard made with Allinson custard powder. BAKED APPLE CUSTARD. and serve. when cold put the fruit at the bottom of a pie-dish and pour the custard over." Take 4 oz. sugar and vanilla to taste.
. 6 eggs. 1 quart of milk. and lemon juice. 1-1/2 pints of milk. CARAMEL CUP CUSTARD (French). taking care not to be scalded by the spluttering sugar. stirring all the time. half a teacupful of water and the juice of half a lemon. turn out. sugar. and mix them carefully with the hot milk. Make the custard as in the recipe for "Cup Custard. stew till tender and rub through a sieve. cut and core the apples and put into a lined saucepan with the water. Then pour the caramel into a mould or cake-tin. Use vanilla pods to flavour—they are better than the essence. Pour the custard into a buttered pie-dish. Gradually stir the caramel into the hot custard. and add any kind of flavouring. Meanwhile heat the milk near boiling-point. and serve cold. and bake in a moderately hot oven for about 20 minutes or until the custard is set. Allow it to get cold. bake lightly. stir carefully into them the hot milk. grate a little nutmeg over the top. CARAMEL CUSTARD. sugar. 4 eggs. and bake it in a moderately hot oven until set. Whip up the eggs. Serve with stewed fruit. 1 dessertspoonful of sugar. and pile the whipped whites of the eggs on the top of the custard just before serving. Peel. and flavouring to taste. of castor sugar. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. 1/2 lemon and 4 oz. Heat the milk until nearly boiling. CUP CUSTARD. Beat the eggs well while the milk is being heated. 1 quart of milk. place it in the oven. If the milk and eggs are mixed cold and then baked the custard goes watery. sweeten it with sugar. and let it run all round the sides of the tin. moist sugar to taste. 8 large apples. Then cautiously add 2 tablespoonfuls of boiling water. Whip up the eggs. Let it cool. BAKED CUSTARD.

so as to extract the flavour from the vanilla. 1/4 lb. Line a pie-dish with puff paste. or put in a glass dish and serve with stewed or tinned fruits. Carefully stir the milk into the beaten eggs. 8 eggs should be used. 1 quart of milk. and let it soak in the milk for 1 hour before it is set over the fire. When the custard is done place the jug in which it was made in a bowl of cold water. split a piece of the pod 3 or 4 inches long. it saves eggs. CUSTARD (ALLINSON). the sugar and fruit. Put the contents of the packet into a basin and mix to a smooth. 2 oz. or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. 4 eggs. adding only a little at a time. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. When the custard has been standing over night. In doing as here directed there is no risk of the custard curdling. custard powder. or the custard can be used with Christmas or plum pudding instead of sauce. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. of sultanas and currants mixed. boil the remainder of milk with the sugar.. of lump sugar and 1 packet of Allinson custard powder. which should be placed in a saucepanful of boiling water. taking great care not to curdle them. sugar to taste.VINNYS A1 STORE
which is alcoholic. a stick of cinnamon. Serve in custard glasses. so as not to curdle the eggs. and when quite boiling pour quickly into the basin. of butter and when quite boiling pour on to the custard powder. &c. then pour into custard glasses and grate a little nutmeg on the top. pour the custard into a jug. Sweeten the milk and let it come nearly to boiling-point. stir it often while cooling to prevent a skin forming on the top. When all is mixed. serve either hot or cold. and let all cook gently over a low fire. beat up the eggs and gradually mix them with the rest. the custard will only take from 5 to 10 minutes to finish. Mix the milk with the wheat (which should be fresh). FRUMENTY. 1/2 pint of ready boiled wheat (boiled in water). Stir the
. stirring frequently. Keep stirring the custard with a wooden spoon. stir quickly for a minute. thin paste with about 2 tablespoonfuls of the milk. and the custard tastes just as rich as if more eggs were used. This is an excellent plan. when the mixture is nicely thickened remove it from the fire and let it cool. and continue stirring the custard until it is well thickened. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. boil the remainder of milk with sugar to taste and 1 oz. then fill the case with a custard made as follows. grate a little nutmeg on the top and bake till of a golden brown. or in a glass dish. Should the custard be required very thick. it should be well stirred before using. although it is hot enough to finish thickening it. prick well with a fork and bake carefully. for directly the water ceases to boil it cannot curdle the custard. Remove the vanilla pod and pour the custard into glasses. stirring thoroughly. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. adding the cinnamon. If the milk is nearly boiling when mixed with the eggs. 1 pint of milk or cream. stir occasionally until quite cold. then pour into the pastry case.

add sugar and vanilla to taste. when quite tender place it on a glass dish to cool. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. flavour it well with vanilla. pour it over them and sprinkle some ground almonds on the top. Make some good puff paste and line a pie-dish with it. MACARONI CUSTARD. of butter melted and dropped in gradually whilst the mixture is beaten. which should have been allowed to become cold before being mixed with the fruit. beat all together for a minute to mix well. This can be made from any kind of acid fruit. of green gooseberries until the skins are tender. and when quite cold add 1 pint of custard made with Allinson custard powder. sugar and vanilla essence to taste. Serve in a glass dish with sponge fingers. let it boil for 5 minutes. 1 quart of milk. and when the custard is cool enough not to crack the dish. of Allinson macaroni. 4 oz. Scald 1 pint of milk. vanilla to taste. whip up the eggs. Arrange the macaroons in a glass dish. 6 eggs. and then cooked from 3 to 5 hours. Serve hot or cold. GOOSEBERRY FOOL.—Apple fool is made in exactly the same way as above. and is as good cold as hot.VINNYS A1 STORE
frumenty over the fire. Boil the milk and stir into it the cornflour smoothed with a little of the milk. Top and tail 1 pint of gooseberries. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. put into a lined saucepan with sugar to taste and half a small teacupful of water. The wheat should be fresh and soaked for 24 hours. With 1/2 lb. and stir the custard over the fire until it thickens. when the custard is cool pour it over the macaroni. 3 eggs. and add a little water it needed. substituting sharp apples for the gooseberries. 1 even dessertspoonful of Allinson cornflour. and serve with or without stewed fruit. GOOSEBERRY CUSTARD. then rub them through a sieve. Boil the macaroni in 1 pint of milk. add it to the milk when boiling. of macaroons. add the mashed gooseberries in small quantities. gently stirring it all the time. 2 oz. and lastly the whites of the eggs whipped to a stiff froth. make a custard of the rest of the milk and the other ingredients. of castor sugar. Serve cold. but do not allow to boil. of castor sugar stew 1 lb. then turn it into a bowl and let it become cool. 1 dessertspoonful of Allinson cornflour. stew gently until perfectly tender. putting a double row round the edge. Add 1/4 lb. 1 tablespoonful of sugar.
. Pour this into the lined pie-dish and bake 25 or 30 minutes. then put in the wellbeaten yolks of 6 eggs. MACAROON CUSTARD.B. placing it in a jug into a saucepan of boiling water. rub through a sieve. serve in the pie-dish. N. 1/2 lb.

of fresh strawberries. red currants. Set this over the fire with the sugar. Beat up the eggs. stir the custard over the fire until it thickens.
APPLE COOKERY
APPLES (BUTTERED). of butter. or any juicy summer fruit. strain the juice well through a piece of muslin or a fine hair-sieve. if necessary add a little more water. STRAWBERRY CUSTARD. There should be 1 quart of juice. and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries. Set aside the saucepan. add them carefully after the fruit juice has somewhat cooled. of sugar. 7 eggs. or in a glass dish poured over macaroons or sponge cakes. This is a German sweet. 6 oz. 1 lb. then set it aside to cool. meanwhile smooth the cornflour with a little cold water. and let it cook from 5 to 10 minutes with 1 pint of water. as the eggs would curdle. Remove the stalks from 1 lb. 1/2 pint of red currants. RASPBERRY CUSTARD. 1-1/2 pints of raspberries. APPLE CAKE
. Mix the fruit. set aside to cool. 1 dessertspoonful of Allinson cornflour. of sugar. and serve on buttered toast.VINNYS A1 STORE
ORANGE CUSTARD. You can make a fruit custard in this way. Serve cold in custard glasses. with strawberries. Add enough water to the fruit juices to make 1-1/2 pints of liquid. heat the butter in a frying-pan. prepare 1 pint of custard with Allinson custard powder according to recipe given above. The juice of 6 oranges and of 1/2 a lemon. add the sugar and reheat the liquid. Pare. gradually stir into them the thickened liquid. and while still hot pour carefully over the fruit. Beat up the eggs. and thicken the liquid with it when boiling. but do not allow it to boil. 6 eggs. sprinkle with sugar and cinnamon. of apples. core. and then proceed with the custard as in the previous recipe. (which should be an enamelled one) so as to cool the contents a little. return the juice to the saucepan. and very delicious. ground cinnamon and sugar to taste. 2 oz. and 1 dessertspoonful of Allinson cornflour. cherries. when it boils thicken it with the cornflour. 6 oz. and slice the apples. when it boils turn in the apples and fry them until cooked. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar.

2 lbs. on the cool kitchen stove. and add sugar.
. The apples come down on some days by the bushel. remove the cinnamon. of course they require frequent turning about. and Allinson bread and butter cut very thinly. and extra care must then be taken that they are neither scorched nor cooked on the stove. when cold sift castor sugar over it. and serve. 1-1/2 lbs. and will probably be quite dry in the course of the day. leaving 1 inch of edge uncovered. and 3 oz. It gives a little trouble. and it is impossible to use them all up for apple pie. a little cold water. core. dry place. The apples will be found delicious in flavour when stewed. but one is well repaid for it. of butter. cut away the cores and all the worm-eaten parts —for nearly the whole of the windfalls are more or less worm-eaten. cut into pieces. Those who have apple-trees are often at a loss to know what to do with the windfalls. 1 heaped-up teaspoonful of cinnamon. and stew them with a teacupful of water and the cinnamon. previously picked. of castor sugar. I have dried several bushels of apples in this way every year. spread them on large sheets of paper in the sun. 1 stick of cinnamon about 3 inches long. of apples. then place on it a layer of apple mixture. and line a flat buttered tin with it. butter a pie-dish and line it with thin slices of bread and butter. 2 oz. sift the sugar and cinnamon over the apples. 4-1/2 oz. and most acceptable when fresh fruit is scarce. When the apples are quite dry. and if the oven is only just warm. and as much cold water as is required to make a smooth paste. slip the cake off the tin. Peel your apples. make 2 incisions in the crust. bake for 3/4 hour in a moderate oven. APPLES (DRYING). APPLE CHARLOTTE. each of Allinson fine wheatmeal and white flour. of currants and sultanas mixed. roll out the greater part of it 1/4 inch thick. and cut the apples into thin divisions. Pare. sugar to taste. the juice of 1/2 a lemon. Rub the butter into the meal and flour. the almonds. and bake the cake until brown in a moderately hot oven. they should be taken indoors and spread on tins (but with paper underneath). Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. core. and the currants and sultanas. Next day they may again be spread in the sun. puddings. the apples must be dried indoors only. fill them into brown paper bags and hang them up in an airy. Pare. In the evening (before the dew falls). washed. arrange them in close rows on the paste point down. and dried. Should the weather be rainy. lemon juice. or jelly. of chopped almonds. and cut up the apples. beat up the egg and add it. for the home-dried apples are superior in flavour to any bought apple-rings or pippins. both in the sun and on the stove. 4 oz. 1 egg. finishing with slices of bread and butter. mix all well and allow the mixture to cool. which is when the outside is not moist at all. roll out thinly the rest of the paste. until the apples have become a pulp. cover the apples with it. repeat the layers.VINNYS A1 STORE
6 oz. An excellent way to keep them for winter use is to dry them. turn up the edges of the bottom crust over the edges of the top crust. APPLE DUMPLINGS. The good parts cut into thin pieces. placed in the oven well spread out. of good cooking apples.

6 cloves tied in muslin. and the eggs well beaten. make a paste of the meal. of apples. 1-1/2 lbs. of Allinson fine wheatmeal. 2 lbs. and a little sugar. APPLE PANCAKES. dip the apple slices into the batter and fry the fritters until golden brown. 1 teaspoonful of ground cinnamon. butter and a little cold water. 3 eggs. of butter or vege-butter. of sugar—a little
. 1 pint of water to each 1 lb. APPLE JELLY. APPLE FOOL. Serve with cream or sweet white sauce. make a batter with the milk. APPLE PUDDING. then the cream. 1/4 pint of cream. adding sugar to taste. meal. and keep them hot in the oven until all are done. and 2-1/2 oz. stone the dates. APPLE FRITTERS. until the jelly sets when cold if a drop is tried on a plate. roll the paste out. 3/4 pint of milk. put in the apples. 3 good juicy cooking apples. 1/2 lb. placing the dumplings in the water when it boils fast. 6 oz. and sugar to taste. and sprinkle over them the cinnamon and 4 oz. and gently stew the fruit with a teacupful of water and the cloves until quite tender. core. take 1 lb. Boil the liquid.VINNYS A1 STORE
Core as many apples as may be required. Pare. when sufficiently cooked. and rub the fruit through a sieve. add sugar and cinnamon to taste. of apples." peel 2 apples. or boil them the same time in plenty of water. Bake the dumplings about 30 or 40 minutes in the oven. of dates. gradually mix in the milk. or butter. and cut them into rounds 1/4 inch thick. of loaf sugar to each pint of juice. make a paste for a short crust. serve cold with sponge-cake fingers. Wash and cut up the apples. mix them with the batter. Pare and core the apples. and cut them in thin slices. Make the batter as directed in the recipe for "Apple Fritters. roll it out. Fill the holes with a mixture of sugar and cinnamon. core. sugar to taste. of Allinson fine wheatmeal. of apples. then pour them into a jelly bag and let drain well. 1/2 lb. which should be boiling. and cut up the apples. Have a frying-pan ready on the fire with boiling oil. vege-butter. a little lemon juice if liked. remove the cloves. Pare. and fry the pancakes in the usual way. and boil them in the water until tender. 1/2 pint of milk. line a pudding basin with the greater part of it. and the juice of 1 lemon to each quart of liquid. and wrap each apple in it. skimming carefully. It may take from 2 hours to 3 hours in boiling. and cut up the apples. drain them on blotting paper.

a teaspoonful of ground cinnamon. 6 oz. 3 eggs. eggs. sugar to taste. put the apples into a buttered pie-dish. melt the butter and mix it into the batter. cook them in very little water. and sugar to taste. of sago. core. of good cooking apples. and turn out when cold. 1-1/2 lbs. and sweeten the sauce to taste. cinnamon. butter. 2 oz. APPLE TART (OPEN). the juice of a lemon. and a little water. to which the cinnamon is added. 6 baking apples. pared. and meal. Serve with white sauce or custard. flat dish with it.VINNYS A1 STORE
more should the apples be very sour. and lay them over the apples in diamond shape. put the mixture into a wetted mould. and 1 oz. so as to make a kind of trellis arrangement of the pastry. 12 oz. APPLE SAUCE. let all simmer together until the apples have become a pulp. cored. and cut up. and cut in pieces the apples. let all cook gently for a few minutes or until the sago is quite soft. of butter. of apples.
. mix the sugar and cinnamon. of chopped almonds. If enough paste is left. of Allinson wholemeal. and bake the pudding for 2 hours in a moderate oven. when nearly done add the currants. 2 lbs. make a batter of the milk. when quite soft rub the apple through a sieve. Pare. of sugar. and 4-1/2 oz. and sugar. only just enough to keep from burning. meanwhile have the apples ready. cook them in a few spoonfuls of water to prevent them burning. 1 teaspoonful of ground cinnamon or the rind of 1/2 lemon (which latter should be removed after cooking with the apples). Pare. sultanas. of apples. 1 lb. adding sugar and lemon juice. 5 oz. and fill the hole where the core was with it. let the fruit cool. almonds. 2 oz. 3/4 pint of milk. make a paste of the meal. when they are quite soft rub them through a sieve and mix them with the cooking sago. stew them in very little water. pour it over the apples. and bake the tart for 3/4 hour. roll it out and line a round. each 1 inch from the other. and cut up the apples. or Allinson fine wheatmeal. Core the apples. turn the apple mixture on the paste. core. Wash the sago and cook it in 1-1/2 pints of water. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. cut the rest of the paste into strips 3/8 of an inch wide. lay a thin strip right round the dish to finish off the edge. and press the edges together round the sides. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. APPLE PUDDING (Nottingham). sugar to taste. and brush the paste over with white of eggs. just enough to keep the apples from burning. APPLE SAGO. 1 heaped up teaspoonful of ground cinnamon. of butter. cover the apples with the rest of the paste. mark it nicely with a fork or spoon. 1 cupful of currants and sultanas.

and sultanas (washed and picked). pared. the rind of 1/2 lemon (or a piece of stick cinnamon if preferred). 1/2 lb. previously melted. the lemon juice and rind. of butter. and 1/2 lb. and so it is for calves and babies. Boil the rice in 3 pints of water with the lemon rind. core. of mineral matter. and. or which supplies to the body those elements that it requires. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. and the peasantry of many countries live on very little else. for as a nation we eat daily a pound of it per head. Not many years ago books treating of food and nutrition always gave milk as the standard food. and mineral matter in definite quantities. if the apples are not sour. 1/2 lb. sugar to taste. A grain of wheat consists of an outer hard covering or skin. A perfect food must contain carbonaceous. mix them with the breadcrumbs. at one time our prisoners were fed on it alone. whip up the eggs and mix them well with the other ingredients. sugar. and many of the other things we eat are garnishings. and in best proportions. let all simmer gently for 1/2 hour. and steam the pudding for 3 hours. People are now concerning themselves about the foods they eat. and from two to four per cent. EVE PUDDING. tie with a cloth. sugar to taste. Peel. a layer of nitrogenous matter directly under this. the sultanas. also a certain bulk of innutritious matter for exciting secretion. and an inner kernel of almost pure starch. lemon juice. It is said we cannot live on bread alone. cored. and inquiring into their properties. and of all grains wheat is the one which is nearest perfection. turn the mixture into a buttered mould. and we ought to be sure that this is of the best kind. and the butter.
BREAD AND CAKES
THE ADVANTAGES OF WHOLEMEAL BREAD. and sliced. and sugar. of currants and sultanas mixed. but this is untrue if the loaf is a proper one. of rice. each of apples and breadcrumbs. remove the lemon rind before serving. and 2 oz.VINNYS A1 STORE
APPLES (RICE) 2 lbs. of sultanas. or until quite tender. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12
. of butter. if too dry add a little more water. 4 oz. 5 eggs well beaten. Nowadays we use a grain food as the standard. and this is as it ought to be. 1 oz. currants. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. for bread is the staff of life. We consume more of this article of food than of any other. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. of apples. butter. and chop small the apples. the grated rind and juice of 1 lemon. then add the apples. and suitability. One food that is now receiving a good deal of attention is bread. the juice of a lemon. composition. nitrogenous.

as these substances are injurious. when thoroughly mixed. evidence on every side shows. currants. BARLEY BANNOCKS. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. soda. stirring well together till it is all moistened. Turn the mass out on a meal-besprinkled board and leave to cool. The grain should be first cleaned and brushed. BUN LOAF. and tartaric acid. otherwise it gives a bitter flavour to the loaf. all other things being equal.VINNYS A1 STORE
--100 ===
From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. and then finely ground. 1/2 lb. but not much. the butter and eggs well together. The girdle is to be swept clean after each bannock. warm the butter and milk slightly. brush the tops over
. otherwise it adds an injurious agent to the bread. or vege-butter. To ensure fine grinding. the bran. If brewer's yeast is used it must be first well washed. candied peel. make into buns. currants. as in fermentation some of the starch is destroyed. 1 oz. butter. a little salt. A small quantity of salt may be used. That such is the case. 1 teacupful of milk. which is the composition of a perfect food. take a portion off. must never be used for raising bread. The next question is. and bake in a moderate oven for 2 hours. mix it smoothly with the yeast. pour into a buttered tin. stronger. sugar. it must follow that wholemeal bread must be best for our daily use. it is always advisable to kiln-dry it first. and currants in a basin. set to rise by the fire for 10 minutes. turn and cook on the other. When ground. Mix the flour. raisins. raisins. Mix the flour. nothing must be taken from it. or soda and hydrochloric acid. If wheat is such a perfect food. and bake it on a hot girdle. 4 eggs. 1/4 lb. BUNS (1). 1/4 lb. pour this on the flour. of this the French variety is best. roll it as thin as a wafer. flour. French yeast. Eat hot or cold with butter. 1/2 teacupful of milk. being in a great measure insoluble. and affect the human system for harm. set it to rise by the fire for 1/2 hour. currants. When cool enough to knead. and more cheerful than those who do not. Put 1/2 pint of milk into a saucepan allow it to boil. those who eat it are healthier. 2 eggs. assisting daily laxation—a most important consideration. sugar. or ammonia and hydrochloric acid. when done on one side. 4 oz. 1/4 lb. then sprinkle in barley meal. or other chemical agents. 1 lb. The only ferment that should be used is yeast. nor must anything be added to the flour. then add the eggs well beaten. 1/2 lb. salt. Baking powder. 1/4 lb. mix with the milk. brown sugar. 2 oz. and then using the resulting flour for bread-making. sugar. and thus the proportion of nitrogen is slightly increased. Besides taking part in this composition. 1 lb. butter. candied peel (cut in thin strips). and from this bread should be made. stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. how shall we prepare the grain so as to make the best bread from it? This is done by grinding the grain as finely as possible with stones. and passed over a magnet to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through. Allinson wholemeal flour. passes in bulk through the bowels. work it quite stiff with dry meal.

roll it out. cut into cakes. mix thoroughly. beat the dough well for 10 minutes. currants. currants. yeast. roll it out very thin. Then have ready 1 3/4 lbs. 1 teaspoonful salt. Warm the butter without oiling it.VINNYS A1 STORE
with egg. 1 oz. 2 lbs. and bake from 10 to 15 minutes. Dissolve the butter in the milk. stir the flour in gradually with the sugar. BUNS (PLAIN). 5 oz. 2 lbs. and bake for from 15 to 20 minutes in a quick oven. fruit. divide into 24 pieces. dissolve sugar and yeast in it and stir in the meal. sugar. 1/2 lb. prick them out with a fork. sugar. 1 pint buttermilk. prove 15 minutes and bake in moderately warm oven for 20 minutes. 1/2 lb. add the sugar. vege-butter. sprinkle currants round. then the meal. 15 drops essence of lemon. BUTTERMILK CAKE. smooth paste. make bay of meal.
. butter a cake tin. 1/2 pint water. 2 lbs. Beat the butter to a cream. 6 oz. 2 oz. and mix the ingredients well together. 12 oz. Mix the meal well with the salt. butter. 1/4 pint milk. beat well together. stir the sugar and salt with the ferment till dissolved. and bake on tins in a quick oven for 10 minutes. add the buttermilk and pour on the flour. 1 oz. BUTTER BISCUITS. pinch of salt. flour. sugar. Allinson wholemeal flour. candied lemon peel. Allinson's wholemeal. beat it with a wooden spoon. 1/2 pint milk. butter. leave well covered up in a warm place for 45 minutes. and bake in a slow oven for 3 1/2 hours. 1 egg. which should be warmed. stamp it into biscuits. place on warm greased tin. 2 lbs. put into patty pans. CHOCOLATE BISCUITS. then mix in the melted butter and make up into a dough with the meal and currants. and bake in a brisk oven for from 20 to 30 minutes. fine wholemeal flour. BUNS (2). 1 egg (not necessary). shape buns. pour in the mixture. Keep in warm place for 45 minutes. Allinson's wholemeal. 1/2 pint milk. make the milk lukewarm. BUTTERMILK CAKES. 1/4 lb. 1 pint buttermilk. wholemeal flour. 6 oz. or vege-butter. and milk. Melt down vege-butter to oil. 1 lb. beat up with it the egg and lemon and stir to the flour. then knock gas out of dough and leave 1/2 hour more. 1/2 lb. butter. then stir in the meal and make into a stiff. Warm water and milk to 105 degrees. 1/4 lb. sugar.

of butter. 2 breakfastcupfuls of wheatmeal. of powdered chocolate. Mix all together.
. add the sugar. Place little lumps of the mixture on the rice wafer paper. roll the paste out 1/4 in. COCOANUT DROPS. Prick the biscuits." and bake in a fairly hot oven. add the sugar. thick. of fine wheatmeal. The cake can be iced when done. Add to the butter mixture. 5 eggs. cut out with a biscuit cutter. 1/2 lb. of butter. 1 dessertspoonful of vanilla essence. Bake 16 minutes in a moderate oven. 1/4 lb. when cold. 1 dessertspoonful of ground cinnamon. Work 4 oz. and almond meal. adding a little milk to moisten the paste. 1/2 lb. 1-1/2 oz. of butter. and drop in biscuits on white or wafer paper. 1/4 lb. 1 oz. 2 oz. of butter to a cream. cocoa. and cut. 2 oz. into diamond-shaped pieces or triangles. of fine wheatmeal. 3 dessertspoonfuls of sugar. Beat the whites of the eggs to a stiff froth. 1/2 lb. COCOANUT BISCUITS. and bake them in a moderate oven a pale brown. and cinnamon as flavouring. CHOCOLATE MACAROONS. of cocoa. 1/4 lb. of desiccated cocoanut. the white of 4 eggs. 1/2 lb. of castor sugar. 2 whites of eggs beaten to a stiff froth." adding the fruit. a heaped tablespoonful of cocoa. of castor sugar. a little milk. as in recipe for "Macaroons. and bake on a shallow tin or plate in a quick oven. 3 tablespoonfuls of orange water. of currants and sultanas mixed (washed and picked) 5 eggs. add a 1/4 lb. 2 teacupfuls of grated cocoanut. of castor sugar. and a little milk. 3 eggs. then the cocoanut. the whites of 3 eggs. of ground sweet almonds. 1/2 lb. 1/2 lb. of sugar. of castor sugar. of Allinson cocoa. Mix the ingredients.VINNYS A1 STORE
2 oz. Proceed as in recipe for "Madeira Cake. CHOCOLATE CAKE (1). CINNAMON MADEIRA CAKE. of Allinson fine wheatmeal. of white sugar. 1 dessertspoonful of vanilla essence. CHOCOLATE CAKE (2)." adding the cocoa and flavouring with vanilla. vanilla. 1/2 lb. and proceed as in the previous recipe. Mix together 1/2 lb. 1/2 lb. Proceed as in recipe of "Madeira Cake. Whip the white of the eggs to a stiff froth. mix it well.

Separate the yolk from the white of the egg. and bake for 1 hour in a moderately hot oven. Dissolve the
. and whisk all together for 25 minutes. of wheatmeal. 2 quarts Allinson wholemeal flour. of oatmeal. Roll the dough out to the thickness of a crown piece. beat well. some jam and marmalade. 1 egg. cut it in shapes. Beat up the yolk with the milk and water. 1 gill of cold milk. castor sugar. work it a little with the backs of your fingers. butter. of butter or oil (1 tablespoonful of oil is 1 oz. 1 cupful butter. 4 eggs. and wet up with cold water.). then the whites. 1 lb. 1/2 lb. and having sprinkled this too with meal. Make a dough of the butter. and bake the loaf for 1-1/2 hours in a hot oven. whip up the white of the egg stiff. enough lukewarm milk to moisten the dough. CORNFLOUR CAKE. a little cold milk. 3 oz. DOUGHNUTS. DYSPEPTICS' BREAD. a scant 1/2 pint of milk and water. and the wellbeaten eggs. CRISP OATMEAL CAKES. separate the yolks of eggs from the whites and beat separately for a 1/4 of an hour. Put small lumps on a floured baking tin. 1/4 oz. 2 oz. turn the dough on to it. and when they are a little brown on the underside. 1 teaspoonful of cinnamon. when this is done they are ready for use. if you wish them to resemble baker's crackers.VINNYS A1 STORE
COCOANUT ROCK CAKES. Rub the butter into the meal. cocoanut. 1 lb. shake meal plentifully on the board. Mix. of desiccated cocoanut. 1 teaspoonful salt. 6 oz. and mix it well into the batter. 1-1/2 lbs. 1 egg. and add only just enough milk to make the mixture keep together. yeast. of Allinson wholemeal. 6 oz. then pinch off pieces and roll out each cracker by itself. Grease and heat a bread tin. take them off and place them on a hanger in front of the fire in order to brown the upper side. and bake in a quick oven. 6 oz. add the sugar. 9 oz. mix with the yolks. 3 tablespoonfuls of sugar. same of castor sugar. This is very delicious bread. and lastly the flour. Rub thoroughly together with the hand. of fine wholemeal flour. turn the mixture into it. and mix this with the meal into a thick batter. meal. 3 eggs. put the cakes on a hot stove. of butter. of cornflour. CRACKERS. and milk. cream the butter and sugar. and beat in meal to make brittle and hard. very light and digestible.

of butter. 1 lb. 2 lbs. of castor sugar. 3 eggs.. and 2 well-beaten eggs. well beaten. 2 heaped teaspoonfuls of ground ginger. Cream the butter. When cold cut into finger lengths or squares. Whisk the ingredients thoroughly. of brown breadcrumbs. yolks. 1/2 lb. 1 breakfast cup of sugar. To 8 oz. and moisten with a little rosewater. of butter or vege-butter. 1 saltspoonful of salt. LIGHT CAKE. add gradually to the butter. and bake 1 hour in a moderate oven. of wheatmeal. Roll out and cut the jumbles into any shape desired. of butter. of wheatmeal. and eggs to a cream. 2 oz. At the last add the whites beaten to a stiff froth. bake about 20 minutes in a quick oven. the grated rind of a lemon. of sultanas. 3 breakfast cups of Allinson wholemeal flour. Beat the butter. A good lunch cake may be made by rubbing 6 oz. Put the mixture in a well-greased tin. JUMBLES. yolks and whites beaten separately. Rub the butter into the meal. ICING FOR CAKES. Bake in a gentle oven. place a little jam or marmalade in the middle. When risen roll it out 1/2 in. 1 lb. ground almonds. thick. lastly the milk. 2 oz. and cook them in boiling oil or vege-butter until brown and thoroughly done. 1/2 gill milk. cut out round pieces. LEMON CAKES. 1 lb. Eat warm. mix all the dry ingredients together. Put into a well-greased tin. lay it on a tin. LUNCH CAKE. 1/2 lb. &c. as much milk as required to moisten 1/4 lb. and lukewarm milk. sugar. and when baked cut into diamond squares. of sugar. add the fruit. of Allinson wholemeal
. of sugar take 2 whites of eggs. roll the mixture out thin. Set the cake in the oven to harden. of castor sugar. of butter. adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. close up the dough.VINNYS A1 STORE
yeast in a little warm milk. 1/4 lb. sifted fine. mix all the ingredients. 6 oz. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). add the other ingredients. and when the cake is cold cover it with the mixture. 1/2 lb. of butter into 1-1/4 lbs. sugar. and 1 tablespoonful of orange-or rosewater. 1/2 pint of milk. but do not let it remain long enough to discolour. and mix all the ingredients well together. forming the dough nuts. 3 eggs. Let it rise 1-1/2 hours in front of the stove. Rub the butter into the breadcrumbs.

then the almond meal. and 1/2 lb. 4 oz. and mix all well together. place a couple of pieces of sliced almond on each. butter. of Allinson wholemeal flour. If the macaroons brown too much. over this sheets of rice wafers (or. allowing room for the spreading of the macaroons. add the sugar. if the mixture seems very stiff add one or two teaspoonfuls of water. 1/2 lb.
. Beat up the yolks of 4 eggs with a teacupful of milk. of mixed peel cut small. and 1/2 lb. add the sugar. the whites of 4 eggs. make it into finger-rolls about 3 inches long. then the eggs well beaten. OATMEAL FINGER-ROLLS. Butter and serve hot. "wafer paper"). 6 oz. and add a good 1/2 pint of milk and water to 1 pound of the mixed meal. 1/2 lb. Beat 1 egg. and work into the flour so as to make a stiff batter. thick batter. Lay sheets of kitchen paper on tins. and bake them in a quick oven until they are set and don't feel wet to the touch. MADEIRA CAKE. Well grease and sprinkle with flour some baking sheets. 1/2 lb. whisk well. Cold porridge. Line a cake tin with buttered paper. Half fill small greased tins with this mixture. of butter. cut into triangular shapes. flavouring to taste. Lastly. and bake the cake in a moderate oven from 1 to 1-1/2 hours. 3 oz. OATMEAL BANNOCKS. as it is also called. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. and bake them in a quick oven from 30 to 40 minutes. 6 oz. 5 eggs. Use equal parts of medium oatmeal and Allinson fine wheatmeal. the meal and the flavouring. grate in the rind of 1 small orange. roll the dough to the thickness of 1/2 an inch. of mixed sultanas. 1/2 lb. drop little lumps of the mixture on the wafers. MACAROON. and bake 15 minutes in a moderate oven. Beat the butter to a cream. add the beaten white of the eggs. and mix all well. Whip the whites of the eggs to a stiff froth. a few sliced almonds. of sugar. Knead into a dough. which can be obtained from confectioners and large stores. sugar. ORANGE CAKES. Add 2 oz.VINNYS A1 STORE
flour. of fine wheatmeal. 1 oz. of castor sugar. of ground sweet almonds. Bake for 1-1/2 to 2 hours. and pour the mixture into a greased cake tin. place a sheet of paper lightly over them. and bake until brown on both sides. of castor sugar. of ground bitter almonds. Allinson fine wheatmeal.

of sweet and bitter ground almonds mixed. only half filling it. RICE CAKES (1). 1 breakfastcupful sultanas. A 1/4 lb. of castor sugar. Dissolve the yeast in a cup of warm water. meal. as this will spoil the yeast. well beaten. 2-1/2 lbs. the juice of 1/2 a lemon. mix it well with the rest. of potato flour. butter (or oil). 10 eggs. 1/4 oz. 1/4 lb. make a batter of the yeast and water. 1 lb.VINNYS A1 STORE
PLAIN CAKE. ground bitter almonds. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. then the sugar. Let the dough rise in front of the fire. 1/4 lb. mix the meal. RICE CAKES (2). beat all together and bake the cake in a buttered mould. the lemon juice. 1/4 lb. add the lemon juice and rind. wheatmeal. of ground rice. of butter. and bake in a moderate oven 1 hour. POTATO FLOUR CAKES. 1/2 lb. greased and warmed. sifted sugar. Mix the almonds with the ground rice. 4 oz. and bake the little cakes from 10 to 15 minutes. add the sugar and flour. 6 oz. and 1 egg. in a moderately hot oven. rind and juice of a lemon. and beat well.
. and stand it on a cool place of the stove to rise. potato flour. of castor sugar. beat the whites of the eggs to a firm froth. sugar. adding the sugar. the sugar and cornflour. The dough should be fairly firm and wet. yeast. 6 oz. Beat the eggs a little. add the egg well beaten. cinnamon and eggs. and the eggs. 4 oz. lemon or almond flavouring. stir the yolks well. do not let it get hot. butter or 1/2 teacupful of oil. cornflour. Fill into greased cake tins and bake for 1-1/2 hours. 4 eggs. Beat the mixture from 20 minutes to 1/2 an hour. 1 oz. Meanwhile prepare the fruit and almonds. stirring all the time. QUEEN'S SPONGE CAKE. 3 oz. 6 eggs. 100 degrees Fahrenheit in winter. 85 degrees in summer. Separate the yolks of the eggs from the whites. 2 oz. meal. pour into a tin mould. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). sugar and 1 teaspoonful cinnamon. milk to moisten the cake. with two spoonfuls of the meal. 1/2 lb. then sift in gradually. Cream the butter. fruit. chopped sweet almonds. 2 eggs. 1 dessertspoonful of ground bitter almonds. sugar. then drop small lumps of it on floured tins. some vanilla. then add the yeast and as much lukewarm milk as is required to moisten the cake. 3 oz. and bitter almonds. ground rice. place the mixture in one or more greased cake tins and bake at once in a quick oven.

carraway seeds. and bake the cake or cakes from 1 to 1-1/2 hours.VINNYS A1 STORE
RICE AND WHEAT BREAD. rub the yeast smooth with 1/2 a teaspoonful of sugar. 4 oz. Knead well and set to rise before the fire 11/2 hours. of yeast dissolved in a very little lukewarm water or milk. mix all the ingredients well together. and the whites of 5 beaten to a stiff froth. add the milk and butter. of carraway seeds. Stir this mixture gradually into the flour. turn the mixture into them. 1 lb. Warm the milk and butter in a pan together. set these in a warm place for 1 hour to rise. add the eggs well beaten. 1/4 oz. SEED CAKE (3). 3/4 of lb. and mix it thoroughly with 4 lbs. Divide into two. Let it cool sufficiently to handle. Add a teaspoonful of salt. about 3/4 of a cupful of milk. SALLY LUNN. 1-1/2 gills of milk. of castor sugar. 6 oz. 1/2 lb. 1 oz. 6 oz. of butter. of butter. 2 oz. 1-1/2 lbs." adding 1/2 oz. and dredge in the flour. of ground carraway seeds. 4 oz. seeds. work in also 1/2 oz. The same as "Madeira Cake. Bake for 1/2 an hour. and the milk. 1/2 lb. of ground carraway seeds. of wholemeal. SEED CAKE (2). castor sugar. ROCK SEED CAKES. and 3 eggs. of Allinson wholemeal flour. butter. Place the mixture in lumps on floured tins. Beat the butter and sugar to a cream. Bake in a good hot oven. and bake about 15 minutes. of rice in 2 quarts of water until quite soft. the cake is done.
. of wholemeal. 1/4 an ounce of German yeast. and bake the cakes for half an hour in a hot oven. of wheatmeal. of sugar. Simmer 1 lb. 1 oz. Cream the butter. adding the whites of the eggs last. put into well-greased tins. line one or more tins with buttered paper. mix till quite smooth. as flavouring. according to the size of the cakes and the heat of the oven. fine wholemeal flour. add sugar. 3/4 lb. Rub the butter into the meal. ground fine. 2 eggs. 1 egg. the yolks of 10 eggs. add a little cold water it too dry. If a bright knitting needle passed through the cake comes out clean. add the egg slightly beaten. Put into a quick oven. SEED CAKE (1). the eggs well beaten. salt butter.

of butter. 4 eggs. of sugar.
. butter. and enough milk to moisten the mixture. Moisten the dough with sufficient warm milk not to make it stick to your pan. fill into greased cake tins and bake the cakes 1-1/2 to 2 hours. 6 oz. Let the dough rise 1-1/2 hours in a warm place. 8 oz. 4 eggs. and 6 drops essence of lemon. 4 eggs. add the whites of the eggs beaten to a froth. any flavouring to taste. 3 oz. sugar. only filling them half full. so as to form a sandwich. their weight in sugar. then the flour. fine wheatmeal. 8 oz. then add the yolks of eggs. and last the flour. 2 lbs. but do not make it very wet.VINNYS A1 STORE
SEED CAKE (4). Rub the butter to cream. then stir in gradually the other ingredients. and cut into rounds or square cakes. add the flavouring. 1 oz. 1/4 oz. meal and butter. of seed (crushed). Allinson wholemeal flour. SPONGE CAKE (2). mix the flour and sugar. of seed. 1 lb. sift in the sugar. SLY CAKES. seed. and bake at once in a fairly quick oven. then the sugar. 4 eggs. dissolve the yeast in warm milk and add to it the other ingredients. Beat up the eggs. lastly. of yeast. the weight of 3 in fine wheatmeal. press the others very gently on the top. roll it very thin. stirring all the time. the sugar. and bake in a quick oven till a light brown. add the sugar. currants. and spread in the butter as for pastry. of seed. their weight in sugar. 6 oz. the seed. seed. first the eggs well beaten. 1/2 oz. and the weight of 4 in castor sugar. and a little milk. SPONGE CAKE (1). and make it into a smooth paste with water. Roll out 3 times. 2 oz. Spread half of them very thickly with currants. any flavouring to taste. sift in the sugar and meal. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours. 1/2 their weight in butter. and eggs. of meal. Bake in a moderate oven for about an hour. Beat the eggs. Rub the butter into the meal. 1/2 lb. and meal. Cream the butter first. 1/2 oz. castor sugar. SEED CAKE (6). until a knitting needle comes out clean. a little lukewarm milk. and pour the mixture into one or two greased cake tins. SEED CAKE (5). Put in a greased tin and bake 1 to 1-1/2 hours. 4 eggs. twice their weight in meal.

a good 1/2 pint of milk and water mixed. Then knead the dough well through. and if necessary add a little more warm water. 3 eggs. 1 teaspoonful salt. and liked by most. flat tins. This will be found useful where a large family has to be provided for. Have a sheet of white kitchen paper on the kitchen table. These are bread in the simplest and purest form. pour the mixture into it. some raspberry and currant jam. UNFERMENTED BREAD. This is as sweet and pure a bread as the finger-rolls. of yeast. and keeps fresh for several days. spread jam on one. Place them on a floured baking-tin. In a very hot oven the rolls will be well baked in 1/2 an hour. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. knead it a few minutes. the weight of 2 in fine wheatmeal. of Allinson wholemeal. mix the meal and the milk and water into a dough. if it sticks it not sufficiently baked. dissolve the yeast in the water. covered with a cloth. rolling the finger-rolls about 3 inches long with the flat hand. of Allinson wholemeal. or until baked through. UNFERMENTED FINGER-ROLLS. 7 lbs. pour in the water with the yeast and salt. 2-1/2 pints of warm water (about 85° Faht. make a hole in the centre of the meal. 2 lbs. 1/2 oz. and bake it in a fairly hot oven from 7 to 12 minutes. put the meal into a pan. spread the cake with jam. Turn the cake out of the tin on to the paper. a clean skewer or knife should be passed through a loaf. or fill it into greased tins. The oven should be fairly hot. or where it is desirable to bake bread for several days. of Allinson wholemeal. and bake it for 1-1/2 hours. square. then make the dough into finger-rolls on a floured pastry-board. 1 lb. WHOLEMEAL BREAD (FERMENTED). add the salt. so that the dough may get warm evenly. on which sprinkle some white sugar. This should be done quickly. Make the dough into round loaves. It it comes out clean the bread is done. VICTORIA SANDWICH. The time will depend on the heat of the oven. Proceed the same as in "Sponge Cake Roly-Poly. as it has to be mixed fairly moist. To know whether the bread is done. 1-1/2 pints of milk and water. Allow it to stand.VINNYS A1 STORE
SPONGE CAKE ROLY-POLY. When it is desired to have
. and mix the whole into a dough. and roll up. and cover with the other cake. and bake them in a sharp oven from 1/2 an hour to 1 hour.). 1-1/2 hours in front of the fire. mix these to a thick paste." line a large. for if the cake is allowed to cool it will not roll. and put the mixture into some small greased bread tins. turning the pan sometimes. flat baking tin with buttered paper. of 8 in castor sugar." but bake the mixture in 2 round. Mix the ingredients as directed in "Sponge Cake.

WHOLEMEAL CAKE. place it in front of the fire. and bake the cakes in a quick oven 25 to 35 minutes. and mix the whole to a stiff paste. Vege-butter is a vegetable butter. 1 teaspoonful of cinnamon.
MISCELLANEOUS
A DISH OF SNOW. 4 oz. 1 lb. the loaves may be baked under tins in the oven. and some warm milk. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven.VINNYS A1 STORE
a soft crust. beat up the eggs with the milk.
. WHOLEMEAL ROCK CAKES. almonds and sugar. and being very rich. of meal. WHOLEMEAL GEMS. also from several depôts of food specialities. and baking for 3/4 of an hour. 3 eggs. a cupful of currants and sultanas mixed. It can be obtained from some of the larger stores. of chopped sweet almonds. and very little milk (about 3/4 of a teacup). All bread should be left for a day or two to set before it is eaten. sugar. It is much cheaper than butter. and the eggs well beaten. almonds. 1 dozen ground bitter almonds. of German yeast. pouring this into greased and hot gem pans. Particular care must be taken that the paste should not be too moist. place little lumps of the paste on them. If the cake browns too soon. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. 1 breakfastcupful of currants and sultanas mixed. 3 oz. 3 oz. 1/4 lb. as in that case the cakes would run. add the fruit. 1/4 lb. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. 3 oz. 1 teaspoonful of cinnamon. and allow the dough to rise 1-1/2 hours. of sugar. Flour 1 or 2 flat tins. of butter or vege-butter. 1 lb. Mix Allinson wholemeal flour with cold water into a batter. of sugar. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. or the grated rind of half a lemon. cinnamon. 1/4 oz. Cover the pan in which you mix the cake with a cloth. 3 eggs. of blanched almonds. Then fill the dough into one or several well-greased tins. goes further. Vegebutter. chopped fine. and cinnamon. Rub the butter into the meal. and make all into a moist dough. well-washed and picked over. of wholemeal. made from the oil which is extracted from cocoanuts and clarified. Rub the butter into the meal. add the fruit. cover it over with a sheet of paper. turning the pan round occasionally that the dough may be equally warm.

Roll the paste out thin on a floured board. sweetened and flavoured to taste (orange or rosewater is preferable). sugar to taste. syrup as in "Orange Syrup. 1/2 pint of milk. butter or oil for frying. and place them in a pie-dish. place a dessertspoonful of jam on each. the
. beaten to a stiff froth. of macaroni. and pepper and salt to taste. of Allinson fine wheatmeal." Peel the oranges and the apples. CAULIFLOWER AU GRATIN. 1 heaped-up tablespoonful of Allinson wholemeal flour. cut them across in thin slices. of Allinson fine wheatmeal. Stir in the cheese and pour the sauce over the cauliflower. When the pancakes are golden brown on one side. MACARONI PANCAKES. moisten the edges and press them together.VINNYS A1 STORE
1 pint of thick apple sauce. GROUND RICE PANCAKES. COMPÔTE OF ORANGES AND APPLES. Boil the cauliflower until half cooked. of dried Allinson breadcrumbs. and bake the mince pies in a quick oven. 1/2 oz. and ground rice. a little nutmeg. eggs. 3 oz. and serve. they will be done in 15 to 20 minutes. of cheese. jam. some sifted sugar. coring the apples and removing the pips from the oranges. 1/2 lb. and 1/2 a saltspoonful of the nutmeg. 1/2 lb. of butter or vege-butter. sprinkling the ground almonds between the layers. and fill them with mincemeat. Bake for 20 minutes to 1/2 an hour. and fried brown on the other side. Serve when cold. 1 cupful of cold water. 3 oz. 1 pint of milk. keep hot until all the pancakes are fried. cover with paste. of medium oatmeal. 1 oz. 6 oz. Rub the butter into the flour. 2 oz. 4 oz. Arrange the fruit into alternate circles in a glass dish. 1-1/2 oz. sprinkle with a little more sugar. Mix both together. and place them over the breadcrumbs. Make a batter of the milk. and mix all into a paste with a knife. of ground rice. of butter. 1 pint of milk. 4 eggs. of the butter. CRUST FOR MINCE PIES. 3 eggs. and powdered cinnamon. A fair-sized cauliflower. they should be slipped on a plate. Fry thin pancakes of the mixture. sprinkle them with sugar and cinnamon. Line with them small patty pans. 1-1/2 oz. Pour over the whole the syrup. 6 oranges. of ground sweet almonds. Boil the milk. fold up. Shake the breadcrumbs over the top. the whites of 3 eggs. 8 fine sweet apples. cut pieces out with a tumbler or biscuit cutter. Thicken with the wholemeal smoothed in a little cold milk or water. adding the seasoning. add the water. or until the cauliflower is soft. cut it into pieces. and serve them very hot. turned back into the frying-pan. cut the rest of the butter in bits.

add the almonds cut up fine. 1/2 lb. Put the rinds of these into 1/2 pint of cold water. ORANGE SYRUP. meal. cover with paper. Wash and pick the currants. Boil the ingredients until the syrup is clear. and 2 tablespoonfuls of orange water. ORANGE FLOWER PUFF. Chop the fruit up very finely. of moist sugar. 1/2 lb. and quarter the apples. and tie down tightly. Only a few minutes cooking will be needed. and add to the water 6 oz. and serve. cover tightly. 1/2 pint of water. and the macaroni. 4 ozs. Make a batter of the eggs. of currants. then strain it and pour over the fruit. and add the chopped almonds. add the orange water. add the lemon rind. 1/2 lb. fill it into one or more jars. MINCEMEAT (another). wash and stone the raisins. Boil it until it is a thick syrup. and 1 whole lemon. Turn the mincemeat into little jars. each of raisins. without breaking the skins. then mince all up together. Throw the macaroni into boiling water and boil until quite soft. some butter or oil for frying. 1 lb. 3 oz. 1 lb. and keep in a dry and cool place. mix it thoroughly with the fruit. apples. Peel 6 oranges. and milk. The rind of 3 oranges. and 1/2 lb. of mixed peel. MINCEMEAT. of loaf sugar. ORANGES IN SYRUP. powder with castor sugar. then drop into it the oranges. 1/2 pint of milk. Make a batter of the milk. carefully removing all the white pith. Beat the whites of the eggs to a very
. of Allinson fine wheatmeal. divided in sections.VINNYS A1 STORE
grated rind of a lemon. of sugar. butter. peel. 3 tablespoonfuls of raspberry jam. boil it gently for 10 minutes. of citron peel. Sift sugar over the pancakes and serve them very hot with slices of lemon. of apples. of stoned raisins. of blanched almonds. Melt the butter. of blanched and chopped almonds. and currants. Strain. 4 oz. and fry the batter in thin pancakes. the juice of 4 lemons. fry pancakes of the mixture. 6 oz. and cut up the mixed peel. sugar. RASPBERRY FROTH. 1 lb. 1/2 lb. 3 eggs. The whites of 5 eggs. and meal. of butter. The oranges are nicest served cold. using a small piece of butter not bigger than a walnut for each pancake. eggs (well beaten). core. drain it and cut it into pieces 1 inch long. 1 lb. butter. oil the butter and mix well with the fruit.

When it is quite cold. which should remain white. sugar to taste. Lift the balls out with a slice. and let the syrup cook until it is thick. of fresh butter. 3 eggs. pour the mixture over the sponge cakes. and serve. Beat up the yolks of the eggs. Strew sifted sugar over them. dip them in a batter. and turn all out when cold. 6 oz. let the custard cool. 1 oz. and pour the syrup round them. stir it well over the fire until the eggs are set. Halve the sponge cakes. and let them stew a few minutes. 8 oz. 2 pints of milk. and fry them a nice brown. and thicken the milk with it. 1-1/2 pints of milk. Mix in the apricot marmalade and the beaten eggs. 8 oz. Boil the rest of the milk and thicken it with the cornflour as for blancmange. Allow to boil until the balls are well set. then spread the mixture on a dish. 6 oz. and 1 tablespoonful of cornflour. Let the rice swell in the milk with the butter and the sugar over a slow fire until it is tender —this will take about 1/2 of an hour. STEWED PEARS AND VANILLA CREAM. and turn the contents into an enamelled stewpan. 4 eggs.VINNYS A1 STORE
stiff froth. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. spread them with jam. Smooth the cornflour with a little cold milk. and with a spoon scoop out the core. cut it in long strips. of rice. of apricot marmalade. and soak them with 1/2 pint of the milk boiling hot. of Allinson cornflour. then beat the jam up with it and serve at once in custard glasses. and fill the space left with whipped cream flavoured with vanilla and sweetened. When the pears are cold lay them on a dish with the cores upwards. SPONGE MOULD. a few drops of almond essence. Take out the pears carefully without breaking them. strain off any milk there may be left. RICE FRITTERS. when the rice is done. This recipe can be varied by using various kinds of jam. arrange them in a buttered mould. and place them in a glass dish. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. and pour it into the glass dish. of sugar. some raspberry jam. about 1/2 an inch thick.
. stir them carefully in the hot milk. add some sugar and liquid cochineal to colour the fruit. but not over the snowballs. open it. 1 pint of milk. 9 stale sponge cakes. turning them over that both sides may get done. Get 1 tin of pears. sprinkle them with finely shredded blanched almonds or pistachios. flavour with the essence and sugar. SWISS CREAMS. and drop spoonfuls of the froth into the boiling milk. sugar and vanilla to taste. SNOWBALLS.

we like to provide tempting dishes for them. TIPSY CAKE. I occasionally meet some who have been vegetarians a long time. Chop up the pineapple and mix it with the boiling hot tapioca. are sufficient for a good meal. a little raisin wine and 1 pint of custard. This article will be of assistance to all those who are wishing to try a healthful and humane diet. Instead of always using butter beans. 1 tinned pineapple. and add the sugar and pineapple syrup. Anna P. 1/2 teacupful of sifted sugar. let it cool and then pour over the cakes. or haricot beans. spread a little jam on each layer and pour the custard round. that is.
. one for each day of the week. but they are really not necessary. Soak the tapioca over night in cold water. lentils or split peas can be substituted. most housewives do not know what to provide. When visitors come. 1 pint of custard made with Allinson custard powder. I have not included macaroni cheese in these menus. TAPIOCA ICE. When first starting. The recipes here written give a fair idea to start with. because they know of no tasty dishes. lay the macaroons in a glass dish and pour over enough raisin wine to soak them. make the custard in the usual way. Soak the sponge cakes in a little raisin wine. London. A substantial soup and a pudding. arrange them on a deep glass dish in four layers. jam.VINNYS A1 STORE
4 oz. turn the mixture into a wet mould. 1/2 lb. In our own household we rarely have more than two courses. I give them to make the menus more complete. when quite cold garnish with pieces of bright coloured jelly. as directed in one of these menus.
A WEEK'S MENU
I have written the following menus to help those who are beginning vegetarianism. They usually eat the plainest foods. and show them that appetising meals can be prepared without the carcases of animals. When cold turn it out and serve with cream and sugar. and to those meat eaters who wish to provide tasty meals for vegetarian friends. because this dish is so generally known. of macaroons. 12 small sponge cakes. Allinson. Manchester Square. or a savoury with vegetables and sauce and a pudding. made with Allinson custard powder. in the morning boil it in 1 quart of water until perfectly clear. 1 teacupful of tapioca.
MENU I. I only give seven menus. Spanish Place. but confess that they do not know how to provide a nice meal. and often only one course. I have allowed three courses at the dinner. and this is a source of anxiety. 4. it can be introduced into any vegetarian dinner. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. W. decorate the top with candid cherries and almonds blanched and split.

add water to make gravy if necessary. of butter or vege-butter. Prepare the vegetables. GOLDEN SYRUP PUDDING. of fresh ones. add the seasoning and the vermicelli. and bake until it is brown. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. of smaller ones. pepper and salt to taste. add the pepper and salt and the mixed herbs. meal. Place a piece of buttered paper on the top of the batter. Peel the onions and chop up roughly. and bake the pie as directed. cover the vegetable with the crust. cut them in pieces not bigger than a walnut. 2 oz. Grease a pudding basin. 1/2 lb. make a batter with the milk. Return the liquid to the saucepan. which will be in about 10 minutes. and steam the pudding for 2 1/2 hours in boiling water. of Allinson wholemeal. 3 eggs. Sago. carrots. Do not allow any water to boil into the pudding. Roll it out. of golden syrup. brown them with the butter in the saucepan in which the soup is made. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. and eggs.
MENU II. Rub the butter into the meal. potatoes.VINNYS A1 STORE
TOMATO SOUP. and pour the golden syrup into it. cut strips to line the rim of the pie-dish. scald and skin the tomatoes. turnips. 10 oz. 2 oz. 1 tablespoonful of sago. add the water. and pour this into the pudding basin on the syrup. decorate it. 1 pint of milk. then allow the soup to cook until the vermicelli is soft. 1 teacupful of cold water. pour the vegetables into a pie-dish. 1 teaspoonful of mixed herbs. for then it comes out more easily. or a little dried julienne may be used instead of the vermicelli. 1 oz. 1 tin of tomatoes or 2 lbs. When the onion is browned. sprinkle in the sago. of butter. each of tomatoes.
. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. 8 oz. of vermicelli and 2 bay leaves. but do not stir the batter up with the syrup. When cooked. stew them in the butter and 1 pint of water until nearly tender. of butter. mixing the paste with a knife. SHORT CRUST. VEGETABLE PIE. Let all cook together for 1/2 an hour. and pepper and salt to taste. Then drain the liquid through a sieve without rubbing anything through. and 1/2 lb. cover with a crust made from Allinson wholemeal. 1 large Spanish onion or 1/2 lb. 3 hard-boiled eggs. of Allinson wholemeal. tie a cloth over the basin unless you have a basin with a fitting metal lid. tapioca. 10 oz.

with the addition of a little butter. Return it to the saucepan. Pour half of the mixture into a pie-dish. 1 large Spanish onion. 1 small head of celery. Boil the milk. season with pepper and salt. of butter.
MENU III. of Allinson breadcrumbs. In the morning let them cook gently in the water they are steeped in. the juice of 1/2 a lemon. Let all cook until the celery is quite soft. wash them and steep them over night in boiling water. of ground rice. the seasoning. Scrape and wash the vegetables. and when it has ceased to boil add the egg well whipped. and if too thick add water
. 3 oz. Let the mixture gook gently for 5 minutes. 1 egg. just covering them. BUTTER BEANS WITH PARSLEY SAUCE. pepper and salt to taste. and any kind of jam. Boil the milk and thicken it with the meal. when it boils away. of vermicelli. add 4 pints of water. which should first be smoothed with a little cold milk. a handful of finely chopped parsley. 2 oz.
CARROT SOUP. let the soup cook until this is quite soft. The sauce is made thus: 1 pint of milk. and the parsley. and mace. 1 tablespoonful of Allinson wholemeal. therefore. then last of all add the lemon juice. Let all boil together until the vegetables are quite tender. 1-1/2 oz. and then rub them through a sieve. 1 fair sized onion. and let it brown lightly in the oven. 1 quart of milk. and cut them up small. 6 oz. the celery washed and cut into pieces. sago. This dish should be eaten with potatoes and green vegetables. and add 1 oz. The beans should be cooked in only enough water to keep them from burning. When brown. the mace. a turnip. which will be in about 2 hours. and 1 blade of mace. add only just sufficient for absorption.VINNYS A1 STORE
CLEAR CELERY SOUP. the butter. stir frequently. 4 good-sized carrots. 1 blade of mace. Allow 2 or 3 oz. until quite soft. and serve with sippets of Allinson wholemeal toast. of beans for each person. stir into it the ground rice previously smoothed with some of the cold milk. GROUND RICE PUDDING. of butter. set them over the fire with 3 pints of water. boil the soup up. and mix well. or Italian paste. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. then pour the rest of the pudding mixture over the jam. the pepper and salt. pepper and salt to taste. spread a layer of jam over it. then drain the liquid from the vegetables. Pick the beans. Return the mixture to the saucepan. 1 large head of celery or 2 small ones. pepper and salt to taste. bread. draw the saucepan to the side.

pour the liquid over the rice.VINNYS A1 STORE
to the soup. put the tomatoes round it. CURRIED RICE AND TOMATOES. When they are soft add the fruit picked and washed. according to the size of the tomatoes and the heat of the oven. dust them with pepper and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. Mix 1 pint of cold water with the curry powder. sugar to taste. then drain the water off. and repeat the layers of bread and apples until the dish is full. of grated cheese. 1 teaspoonful of mixed herbs. The potatoes should be
. line a buttered pie-dish with them. APPLE CHARLOTTE. This will take about 20 minutes. 3/4 lb. Boil the soup up. and the dish will still be very savoury. Place the rice in the centre of a hot flat dish. 1 oz. pepper. of Patna rice. Boil the rice till tender in 2-1/2 pints of water. Bake from 3/4 of an hour to 1 hour. Bake them from 15 to 20 minutes. add the tomato juice and the cheese. pepper and salt to taste.
MENU IV. put it over the fire in cold water. Pare. pepper and salt to taste. Wash the rice. 1 heaped-up teaspoonful of ground cinnamon. and serve. of tomatoes and a little butter. 1 teacupful of mixed currants and sultanas. of onions. butter. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. let it just boil up. For the tomatoes proceed as follows: 1 lb. butter. Place a layer of apples over the buttered bread. of blanched and chopped almonds. core. add a little more. and salt. Cut very thin slices of bread and butter. 2 oz. Some apples require much more water than others. Rice cooked this way will have all the grains separate. salt to taste. Allinson wholemeal bread. 1-1/2 oz. Those who do not like tomatoes can leave them out. put this over the fire with the rice. 1 dessertspoonful of curry powder. of butter. 2 lbs. and the almonds and sugar. 1 breakfastcupful of tomato juice. stir until the soup boils and the cheese is dissolved. 2 lbs.
RICE SOUP. and salt. and serve. 4 oz. of sliced fresh ones. the cinnamon. with the butter and seasoning. 1 breakfastcupful of tinned tomatoes or 1/2 lb. and cut up the apples and set them to cook with a teacupful of water. and place little bits of butter on each tomato. of rice. and serve. 1/2 lb. finishing with a layer of bread and butter. of butter. and butter. of potatoes. If too much of the water has boiled away. 3 oz. HOT-POT. which should be as thick as cream. of cooking apples. and 1 oz. When quite soft.

and out up the mushrooms. sugar to taste. and bake the pudding for 1 hour in a moderately hot oven. and sugar to taste. add the Lemon juice. Thoroughly mix all the various ingredients together. of butter. of mushrooms. then out them in short pieces. and seasoning. 2 oz. When the vegetables are quite tender. 1 heaped-up tablespoonful of cocoa. Crush the toast in your hands. and cut the leeks lengthways. 3 oz. 1 teacupful of mixed currants and sultanas and any kind of flavouring— cinammon. CABINET PUDDING. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. serve with sippets of toast or Allinson rusks. CHOCOLATE MOULD. 2 oz.
MENU V. 1 oz. lemon. and the onions peeled and cut into thin slices. dust a little pepper and salt between the layer. add the eggs well whipped. 1-1/2 pints of milk. place them on the top of the potatoes. vanilla. Wash the leeks well. potatoes. and bake the hot-pot for 2 hours or more in a hot oven. wash. then cook both vegetables with 2 pints of water. Peel. put a few bits of butter on the top. rub them through a sieve. Before serving. 1 quart of milk. 2 bunches of leeks. of butter. Smooth the
. add the butter. or almond essence.
LEEK SOUP. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. Serve with green vegetables. Arrange the vegetables and tomatoes in layers. of potato flour. and soak it in the milk. washed. 1 lb. Peel. and cut up the potatoes. 1 pint of milk. Return the mixture to the saucepan. 1 oz. 4 slices Allinson bread toast. wash. of Allinson fine wheatmeal. pepper and salt to taste. and add both to the soaked toast. 8 eggs. of chopped almonds. 1 small onion chopped fine. 2 oz. milk. and tomato sauce. and cut into thin slices. When they have cooked in the butter for 10 minutes add them to the other ingredients. and finish with a layer of potatoes. Butter a pie-dish and pour the pudding mixture into it. of potatoes. Cut off the coarse part of the green ends of the leeks. so as to be able to brush out the grit. 1 lb. and see no grit remains. 4 slices of Allinson bread toasted. 1 dessertspoonful of vanilla essence. and the juice of 1 lemon. of butter.VINNYS A1 STORE
peeled. Crush the toast with your hand and soak it in the milk. and pepper and salt to taste. Cut the butter into little bits. melt the butter. MUSHROOM SAVOURY. 8 eggs. and season with pepper and salt. Whip the eggs up. and boil the soup up again. fill the dish with hot water. 1-1/4 pints of milk. and fry them and the onion in the butter.

each of artichokes and potatoes. and season it. Return the liquid to the saucepan.
. Heat the milk. and cut the rest of the butter in bits. and sauce. boil it up and thicken it with the smoothed ingredients. and a little more sugar to sweeten the custard. and carefully stir the hot milk into the beaten eggs. Thoroughly beat the eggs.
ARTICHOKE SOUP. pour in the custard. turn out when cold. and pepper and salt to taste. of Allinson fine wheatmeal. wash. standing in a larger tin of boiling water. 1 Spanish onion. Peel. Cook them until tender in 1 quart of water with the butter and seasoning. 4 oz.VINNYS A1 STORE
potato flour. Pour the mixture into a wetted mould. flavour with vanilla and sugar to taste. vanilla essence. Let the caramel run all round the sides of the tin. add the milk and boil the soup up again. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. and mix it well through. Scatter them over the batter and bake it 3/4 of an hour. Let all simmer for 10 minutes. and onion. 1 oz.
MENU VII. 1 pint of milk. potatoes. Add sugar to the rest of the milk. 1 pint of milk. of butter. Well butter a shallow tin. Serve with small dice of bread fried crisp in butter or vegebutter. add the vanilla. turn out. Add water it the soup is too thick. and cut into dice the artichokes. and serve plain or with cold white sauce. 4 eggs. 1 lb.
MENU VI. of butter. pepper and salt to taste. Let it get cold. and serve. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. wheatmeal. This is a very dainty sweet dish. and cocoa with some of the milk. of castor sugar for the caramel. When the vegetables are tender rub them through a sieve. 1 oz. stir thoroughly. and pour it into a tin mould or a cake tin. Add about 2 tablespoonfuls of hot water to the caramel. Serve with vegetables. and bake it in a moderate oven. whip up the eggs. BAKED CARAMEL CUSTARD. potatoes. pour in the batter. 1/2 lb. 5 eggs. 1-1/2 pints of milk. stir frequently. YORKSHIRE PUDDING. until the custard is set. make a batter of them with the flour and milk.

and pepper and salt to taste. (Analysis of the edible portion. and some butter. Nuts. Peel.VINNYS A1 STORE
POTATO SOUP. which it will be in about 3/4 of an hour. and Vegetables. Cook the vegetables in 8 pints of water until they are quite soft. salt. wash. the top slices of bread and butter get soaked. Finish with a good sprinkling of cheese.)
PROFESSOR ATWATER'S ANALYSIS. 3 eggs. Cut the bread into slices and butter them. 1/2 a stick of celery or the outer stalks of a head of celery. The juice of 7 oranges and of 1 lemon. and then bake better. Turn it into a wetted mould and allow to get cold. 1 large Spanish onion. Whip up the eggs. 6 oz. if too thick. and seasoning. Pour the custard back into the basin. a little nutmeg.
. Add enough water to the fruit juices to make 1 quart of liquid. and pour the mixture over the bread and cheese in the pie-dish. add more water.
A WEEK'S MENU Nutritive Value and Chemical Composition of Various Fruits. of Allinson bread. of Allinson cornflour.
Calories in one lb. then turn out and serve. Mix the parsley in the soup just before serving. 3 oz. butter.
Proteid per cent. of potatoes. prepare and cut in small pieces the celery. 1 pint of milk. This should also be done when a bread and butter pudding is made. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. stir into it the mixture of egg and cornflour. and repeat the pouring over the contents of the pie-dish. add the milk. 2 lbs. When the liquid in the saucepan is near the boil. and 4 oz. Rub them through a sieve. of sugar. 4 eggs. of butter. put 1-1/2 pints of this over the fire with the sugar. and dusting with pepper. Grains. and cut in pieces the potatoes. If this is done two or three times. 1/2 lb. mix them with the milk. spreading some cheese between the layers. saving the heart for table use. of grated cheese. return the fluid mixture to the saucepan. With the rest smooth the cornflour and mix with it the eggs well beaten. and a little nutmeg. arrange in layers in a pie-dish. and boil the soup up again. 1 oz. a heaped-up tablespoonful of finely chopped Parsley. peel and chop roughly the onion. 1 pint of milk. ORANGE MOULD. pepper and salt to taste. Bake the savoury until brown. BREAD AND CHEESE SAVOURY.

Barley contains about 7 per cent. then eat. BARLEY FOR INVALIDS AND ADULTS. sugar. Barley has been used from very ancient days for making an intoxicating drink. from which we get our English word "booze. This casin is not elastic like the gluten of wheat. and there is a fair percentage of mineral matter for our bones and teeth. Barley is a good food.0 14. and it was made from barley. and to vegetable stews. and was the chief food of our peasantry until the beginning of the nineteenth century. the liquor made from barley was called Bouzah." BARLEY JELLY. and 7 per cent. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. mix this perfectly smooth with cold milk and cold water in equal parts. more than beef tea. Mix 1 large tablespoonful of Allinson's barley with a little cold water. BARLEY GRUEL. In Nubia. Hops were not used for beer or ale in those days. Allinson's prepared barley may be eaten as porridge or pudding (see directions). and it can be drunk as a change from tea. and cocoa. Here is the chemical composition of barley meal:—
Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. let cool.
From this analysis we can judge that barley contains all the constituents of a good food. During illness I advise and use barley water and milk. and its flesh-forming matter is in the form of casin the same as is found in cheese. stirring all the time to prevent it getting lumpy. except that they often fought to the death. so that one cannot make a light bread from barley. and fat to keep us warm and give force.5 per cent. of sugar. Pour into a saucepan and bring to the boil. A little nutmeg gives a pleasant flavour. take from the fire. The first intoxicant drink made in this country was ale." because they were fed on this grain whilst training. add to this 1 pint of boiling milk and water. of sugar. and is most useful for making gruel and barley water. of fat in barley. mixed in equal parts." meaning an intoxicating drink. and find this mixture invaluable. In it we find casin and albumen for our muscles.5 ----100. These Hordearii were like our pugilists.VINNYS A1 STORE
"barley eaters. and is much more nourishing than rice pudding.5 76. it is also good for adding to broth or soup. starch.
. Put 1 teaspoonful of Allinson's barley into a breakfast cup. BARLEY FOR BABIES.0 2. until the cup is full.0 =====
[A] There is 2. Barley water contains a great deal of nourishment. boil together a few minutes. coffee. and prepare as "Barley for Babies.

A little sugar may be added when permissible. Eat with stewed. then steep. pour into a pie-dish. a little sugar may be added to it. BARLEY PORRIDGE. Stir well together. and drink cool. 1 large tablespoonful of black currant jam. 21/2 hours is the correct time for stewing the barley. or toast. of pearl barley for 6 hours. and boil for 2 or 3 minutes to get the full flavour. fresh. and when cool add the juice of 1 or 2 oranges or lemons. Pour on shallow plates to cool. Mix 1 oz. add 6 oz. rusks. pour 31/2 pints of boiling water upon it. Can be made in a coffee-pot. pour upon it the remainder of 1 pint of milk. mix smoothly with a little milk. Pour it into a mould to set. and bake to a golden brown.VINNYS A1 STORE
Wash. biscuits. of bran with 1 pint of water. teapot. then add it to 1 quart of water in a saucepan. BARLEY PUDDINGS. When this is used as a drink at breakfast or tea. flavour and sweeten to taste. or dried fruits. BRAN TEA. Take 2 tablespoonfuls of Allinson's barley. and boil 5 to 10 minutes. BRUNAK. and serve with a little crushed ice if allowed. then eat with Allinson wholemeal bread. add 1/2 pint of boiling milk. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. and it is then a better colour than if longer in preparation. Mix smoothly 2 tablespoonfuls of Allinson's barley with a little cold water. boil 2 or 3 minutes. BARLEY WATER. 6 oz. mix it with sufficient water. Take 3 tablespoonfuls of Allinson's barley. When half done. then add 2 eggs lightly beaten. boil for 1/2 hour. mix smoothly with 1/2 pint of cold water. or jug if preferred. BLACK CURRANT TEA. 1 pint boiling water. and bring to the boil. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. strain. then strain and add hot milk and sugar to taste. May be stood on the hob to
. of sugar and a few drops of essence of lemon. strain when cold. or stewed fruits. A little orange or lemon juice is a pleasant addition. Pour into a jug.

semolina. If the porridge is preferred thinner. rub it well through. Or the lemon may be peeled first. and boil for 1 minute. Only an occasional stirring will be required. and hominy puddings are made after the manner of rice pudding. so as to get all the goodness out of the oatmeal. cover with cold water. and pour it over the rice. and should be given cool. I think. add just sufficient sugar to take off the tartness. a little of the peel grated in. and sugar added to taste. Put 1 teaspoonful of N. and there is no fear of burning the porridge. When the water has boiled. you have just the amount of water for a fairly firm porridge. Beat up 1 egg with milk. To 1 quart of water take 3 oz. mix with this a little cinnamon or other flavouring. when it can be flavoured with lemon juice and sweetened a little. pour into lined saucepan. LEMON WATER. and you have stirred in the oats. This is best without sugar. Sago. RICE PUDDING. OATMEAL PORRIDGE. of coarse oatmeal or Allinson breakfast oats. and in cases of diarrhoea remedial. and boiling water poured over them. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. Most people. and bake until set. make into a paste with a little cold milk. adding a little more hot water when rubbed dry. or if you have any left over from a previous meal it can be boiled up again and served as freshly made. add sugar to taste.VINNYS A1 STORE
draw. Fill the cup with milk and water in equal parts. then cut in slices. may know how to make porridge. It is nourishing and soothing. Then rub it through a fine sieve or gravy strainer. OATMEAL WATER. This is very useful in cases of illness. Squeeze the juice of 1/2 a Lemon into a tumbler of warm or cold water. place the saucepan on the side of the stove on an asbestos mat. and bake until the rice is nearly soft throughout. COCOA.
. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture.F. 1 even cupful to 1 pint of water will be found the proportion. Nothing better can be given to adults or children in cases of colds or feverish attacks. and is a most pleasant drink in hot weather. Let it simmer gently on the stove for about 2 hours. cocoa into a breakfast cup. put it into a pie-dish. Wash the rice. tapioca. stirring carefully. If it is thick when it has been rubbed through sufficiently.

boil together a few minutes. Mix 1 large tablespoonful of the food with a little cold water. and make as above. gravies. tapioca. A little nutmeg gives a pleasant flavour. ALLINSON'S NATURAL FOOD
FOR BABIES. &c. IMPROVED MILK PUDDINGS. BLANCMANGE. with 1/2 pint of cold water. Eat with stewed. and pour into wetted mould. then eat with Allinson wholemeal bread.) Put 1 teaspoonful of the food into a breakfast cup. sago. stirring all the time to prevent it getting lumpy. GRUEL. and prepare as above. toast. N. or hominy. (To Prepare the Food.—The food nicely thickens soups. Mix 1 tablespoonful of the food with 1 of rice. Pour into a saucepan and bring to the boil. biscuits. FOR INVALIDS AND ADULTS. boil 2 or 3 minutes. or dried fruits. then add 1 quart of milk. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. Pour on shallow plates to cool. and boil 5 or 10 minutes. mix smoothly. and you have a most nutritious and satisfying dish. add to this 1 pint of boiling milk and water.
. rusks. Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water. or stewed fruits. Take 3 tablespoonfuls of the food. sweeten to taste. fresh. lemon or almonds. It is best without sugar. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. PORRIDGE. add 1/2 pint boiling milk. flavour with vanilla. let cool. and should be given cool. and then eat. take from the fire.B.VINNYS A1 STORE
DR.

with this take from 6 to 8 oz. oatmeal or hominy are the best. and fruit. and flatulence. business man. An apple. but only the bread. or fresh or stewed fruit. mix smoothly with a little milk. in autumn. No. they may allow themselves from 8 to 10 oz. and if not of a costive habit. or Brunak. raw fruit. and should drink a large cup of Brunak afterwards. and just warmed through before being brought to the table. Neither cocoa nor any other fluids should be taken after a porridge meal. bread. a very little salt being taken by those who use it. it may be made the day before it is required. and fruit. and not too sweet cocoa. or even a cup of water that has been boiled and allowed to go nearly cold. Sugar.—Allinson wholemeal bread. of porridge. Sugar must be used in strict moderation. or fresh fruit may be taken afterwards. This may be eaten with Allinson wholemeal bread and a small quantity of milk. tomatoes. Eat with stewed. and pour over about 1/2 a pint of boiling milk. the coarse meal or crushed grain should be stewed in the oven for an hour or two.—Cut 4 to 6 oz. syrup.. An egg may be taken at this meal by those luxuriously inclined. III. No other foods should be eaten at this meal. and then eaten with bread. The fruits allowed are all the seasonable ones. wholemeal and barleymeal make the best porridges.—3 to 4 oz. coarse oatmeal or groats. and then eaten with milk. digestion is delayed. as they are apt to cause acid risings in the mouth. hominy. and they may be taken cold. of ripe. I. cover the basin with a plate. or fruits stewed with much sugar must be avoided. so that 4 oz. celery.VINNYS A1 STORE
PUDDINGS. thin. of Allinson wholemeal bread into dice. The literary man will best be suited with a light meal. as it causes a sleepy feeling. boil 2 or 3 minutes. or milk and water. When porridges are eaten.. of bread.
WHOLESOME COOKERY
I. BREAKFASTS. or molasses should not be eaten with porridge. jam. pour into a pie-dish. but the entire meal should be made of porridge. No. with a scrape of butter. and salads. Sugar or salt should not be added to the bread and milk. The green stuffs include watercress. allowed to cool. of Allinson wholemeal or crushed wheat. or professional man. To make the best flavoured porridge. flavour and sweeten to taste. the porridge should be poured upon platters or soup-plates. maize or barley meal may be boiled for 1/2 an hour with milk and water. When ready. and waterbrash frequently occurs. or a cup of cool milk and water. cut thick. will find one of the three following breakfasts to suit him well:— No.
As breakfast is the first meal of the day. or seasonable green stuff. In summer. put into a basin. Stewed fruits may be eaten with the porridge. cucumber. When porridge is made with water. fresh. Lettuce must be eaten sparingly at this meal. artisans. and may be eaten lukewarm. student. or the stomach becomes filled with too much liquid. orange. and early spring. at the end of the meal have a cup of cool. II. and indigestion results. or dried fruits. bran tea. heartburn. no other course should be taken afterwards. 6 to 8 oz. let it stand ten minutes. I. grapes. pear. pour upon it the remainder of 1 pint of milk. as they cause mental confusion and disinclination for brain work. Labourers. Meals absorb at least thrice their weight of water in cooking. Take 2 tablespoonfuls of the food. whilst those engaged in hard work will require a heavier one. or other seasonable fruit may be eaten afterwards. banana. of meal will make at least 16 oz. The clerk. and then eat slowly. milk. and bake to a golden brown. as their work requires a fair amount of liquid to carry off some of the heat caused by the burning
. If they take No. it must vary in quantity and quality according to the work afterwards to be done. then add 2 eggs lightly beaten. winter. and those engaged in hard physical work may take any of the above breakfasts. or dried prunes if there is a tendency to constipation. too much fluid enters the stomach. treacle.

or it may be put in a pudding basin covered with a cloth. and should be lunch rather than dinner. of meal may be allowed. LUNCH.
The meal in the middle of the day must vary according to the work to be done after it. some currants or raisins are then mixed with this. breakfast is eaten. lemon water. and one never feels so light after made dishes as after bread and fruit. Labouring men who wish to take something with them to work will find 12 oz. 2 or 3 oz. and not too sweet cocoa may be taken. From 6 to 8 oz. celery. then crushed or crumbled. Brunak. oatmeal water. of the wholemeal bread and butter. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. If much mental strain has to be borne or business done. Those engaged in hard physical work should make their chief meal about midday. fresh fruit. A dinner may consist of many courses or different dishes. 1/2 lb. or a tumbler of milk and water slowly sipped. If No. Or a boiled bread pudding may be taken to work. or a basin of thin vegetable soup and bread. This mixture is then tied up in a pudding cloth and boiled. and have a light repast in the evening. with a cup of fluid. lastly. II. of the wholemeal bread. with a large cup of fluid. when two courses are the rule. He who limits himself to two courses does well. The fruit may be advantageously replaced by a salad. but the simpler the dishes and the less numerous the courses the better. which is a pleasant change from fruit. A pleasing addition to this pudding is some finely chopped almonds. and a 1/4 lb. cool. of cheese. This is made from the wholemeal bread. or instead of cocoa they may have milk and water. The peas can be flavoured with a little pepper. It may be taken in the middle of the day by those who work hard. and a large mug of Brunak or cocoa satisfy them well. of bread and 2 pint of milk may be taken. but if taken at night. and warmed up at midday. or macaroni. 6 to 8 oz. of coarse oatmeal or crushed wheat made into porridge the day before. III. Another good meal is made from 1/2 lb.VINNYS A1 STORE
up of food whilst they are at work. and mustard by those who still cling to condiments. and boiled in a saucepan. breakfast is taken. 12 oz. A basin of any kind of porridge with milk. A person who makes his meal from one dish only is the wisest of all. a very little sugar and spice are added as a flavouring. of any raw fruit that is in season. a little soaked sago stirred in. salt. or even plain vegetables.
III. then 6 or 8 oz. afterwards a glass of lemon water or bran tea.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. of Allinson wholemeal bread. but without sugar. If No.
DINNERS. or some harmless non-alcoholic drink. Wholemeal biscuits and fruit. or other greenstuff. a moderate amount of each
. 1/2 lb. form another good lunch. or a cup of thin. also makes a light and good midday repast. of bread may be eaten. at least five hours must elapse before going to bed. which is soaked in hot water until soft. then good solid food must be eaten. the meal must be a light one. will last a man well until he gets home at night. as it is not wise to burden the system with too much cooked food. and must arrange the quantity accordingly. N. or Brazil nuts.—Women require about a quarter less food than men do.
II. and salad or fruit. warmed and eaten. The best lunch of all will be found in Allinson wholemeal bread. and about 1/2 lb. lemonade.
MIDDAY MEALS. watercress. and sits as lightly on the stomach. some raw fruit.B. or an onion. of peas pudding spread between the slices. form another good meal. When only one course is had.
As dinner is the chief meal of the day it should consist of substantial food. so that the stomach may have done its work before sleep comes on.

or boiled egg. The fluid drunk may be Brunak. and let cook for an hour. Those who want to rise early must make their last meal a light one. some Spanish nuts. Any seasonable vegetable may be steamed and eaten with the potatoes. almonds. broccoli. This dinner may be varied by adding to it a poached. but in summer they are best cool or cold. a cup of Brunak. and it three different dishes are provided. using butter or olive oil. or constipation must avoid this dinner as much as possible. nervous. but one easy of digestion and of great use to the sleepless. milk and water. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg. When it is boiled. or some kind of green food. The bread is best dry. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. boiled and taken cool. Those troubled with dreams or restlessness must do the same. This simple meal can be easily carried to work. eaten with another vegetable. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. onion. sago. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. batters.
Evening meal or tea meal should be the last meal at which solid food is eaten. Recipes for the sauces used with this course will be found in another part of the book. constipation. the simplest is that composed of potatoes baked. cabbage. then add a cupful of boiling water to the contents of the frying pan. watercress. Wheatmeal blancmange. the next best is when a thin scrape of butter is spread on it. and the later it is eaten the less substantial it should be. and sweet courses. as it causes persons to rise frequently to empty the bladder. and others may prefer cold vegetables. especially if peeled. or eczema. cocoa. This wholesome fare can be varied in a variety of ways.. carrot. or boiled in their skins. caper. or sleepless must not drink tea at this meal.
EVENING MEAL. or lemon water. A few Brazil nuts. parsnips. As a second course. and take the Allinson bread pudding or bread and fruit afterwards. or fruit. and when taken it should be cooked rather than raw. pies. Baked potatoes are the most wholesome. or a piece of cocoanut may be eaten with the bread in winter. sauce. such as soups. or rice. Of cooked dinners. or macaroni pudding with stewed fruit. Mustard and cress. or macaroni. they may be parsley. Fruit in the evening is not considered good. milk and water. This is not really a rich food. fried. This meal must be taken at least three hours before retiring. Persons troubled with piles. From 4 to 6 oz. and the wholemeal bread. of cheese and an onion with their bread. or on a journey. or boiled celery. beetroot. Those who are restless at night. omelettes. sago. steamed. cocoa. turnip. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. may take 2 oz. avoiding puddings of rice. or boating excursion. A man in full work may eat from 12 to 16 oz. a salad. of the wholemeal bread. by this means we do not loose the valuable salts dissolved out of the food by boiling. and their skins should always be eaten. baked apples. varicocele. such as cauliflower. or even plain water. a proportionately lighter quantity of each. To prepare braized onions. tapioca. or onions. as little water as possible should be used. fry them first until nicely brown.VINNYS A1 STORE
should be taken. or a hard-boiled egg. are not nearly so good. sprouts. cover with a plate. or stewed fresh fruit and bread may be eaten. walnuts. savouries. and poured over the cooked celery. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. It should always be a light one. cycling trip.
. If they do eat it they must be sure to eat the skins of the potatoes. &c. Very little fluid should be taken last thing at night. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. some might like a salad instead of the fruit. In winter these fluids might be taken warmed. whilst boiled ones. Heavy or hard work after tea is no excuse for a supper. bran tea. varicose veins.
IV. Those who are away from home all day. steamed potatoes are next. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. Others not subject to piles. Various dishes may be served for the dinner meal. or even on ordinary occasions for a change. tapioca. If hard physical work has to be done. or Allinson bread pudding. or brown gravy sauce. and about the same quantity of ripe raw fruit. radishes. and who take their food to their work may have some kind of milk pudding at this meal. made into sauce. tomato. should be drunk at the end of the meal.

—This is best made by putting a teaspoonful of any good cocoa. Chop fine some onion or
. Break the chocolate in bits. 1 tablespoonful of milk must be added to each cup. unless it is to make bill-stickers' paste or some like stuff. put into a saucepan. to this is added just enough sugar to take off the tartness. When this is used as a drink at breakfast or tea.
WHOLEMEAL COOKERY
Most of my readers have received great benefit from eating wholemeal bread instead of white. and in summer cool ones. of bran with 1 pint of water. but no extra sugar. or hard work done since the tea meal was taken.
LEMON WATER is made by squeezing the juice of 1/2 a lemon into a tumbler of warm or cold water. and drink cool. and 1 teaspoonful of sugar where sugar is used. boiling water is then poured upon this and stirred. varicose veins. then strain and add hot milk and sugar to taste. Pour the chocolate into cups. this is how we make it.
VI.. or even boiled water. then add rest of fluid and boil 2 or 3 minutes. The milk may be added to the chocolate whilst boiling. pour boiling water over the slices. A little orange or lemon juice is a pleasant addition. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. Can be made in a coffee-pot. or jug if preferred. bran tea. or who suffer from piles. into a breakfast cup.
DRINKS. add a little boiling water. In winter warm drinks may be taken. teapot. Hygienists and health-reformers should not permit white flour to enter their houses. Those who are at all constipated. No solid food must be eaten. In making ordinary white sauce or vegetable sauce.
Hygienic livers will never take such meals. if desired. then cut in slices. boil for 1/2 an hour.VINNYS A1 STORE
V. Those who are inclined to stoutness should use wholemeal flour rather than white. but never milk.—Allow 1 bar of Allinson's chocolate for each cup of fluid. lemon water. and stir until the chocolate is dissolved. and boil for 2 or 3 minutes to get the full flavour. should never use white flour in cooking. &c. even if tea has been early. BRAN TEA. May be stood on the hob to draw. a little milk and sugar may be added to it. back pain. Toothless children must not be given any food but milk and water until they cut at least two teeth. Every kind of cookery can be done with wholemeal flour. put on the fire. mix it with sufficient water. cocoa.
SUPPERS. BRUNAK. grate in a little of the peel. COCOA. Some peel the lemon first. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. such as Allinson's. varicocele.—Mix 1 oz. and add about 1 tablespoonful of fresh milk to each cup. and add sugar to taste. strain.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required. CHOCOLATE. The most that should be consumed is a cup of Brunak.

and bake. can go into this. and tinned or fresh tomatoes will make it more savoury. Turn out when cold on to a flat dish. chopped nuts or almonds. These puddings can be eaten hot or cold. and at once cover it with a layer of bread. bake in the oven from 1/2 an hour to 1 hour. and cause heartburn just as much as those made with white flour. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. and bake in the oven.. stir it round with a knife until browned. thin with hot water. Or chop fine cold vegetables of any kind. There is a substitute for pie-crusts that is very tasty. labourers can take them to their work for dinner. Fry some potatoes. &c. pour over the fried vegetables as they lie in the dish. 1 or 2 eggs. then some onions. and you then have a nice brown sauce for many dishes. and then baked. add to this soaked currants. pour over it a white sauce. and a little cinnamon. and milk. but does not make them more wholesome or more nourishing. then break fine in a pie-dish. a beaten-up egg. put in a pie-dish. cold soup." and it can be used for savoury dishes as well as sweet ones. Soak crusts or slices of Allinson bread in hot water. and their children cannot have a better meal to take to school. the batter has formed a crust. SUBSTANTIAL BREAD PUDDINGS. currants. until.. batter puddings. &c. dredge in Allinson wholemeal flour. All kinds of pastry. put in a pie-dish. stir in wholemeal flour and milk. Tomatoes may be wiped. raisins. gently pressed on the hot fruit. eat with the usual vegetables. and a little sugar and cinnamon. put them in layers in a pie-dish. in fact. milk. and such puddings can all be made with wholemeal flour. pour some of the batter as above over them. sugar. under crusts. or dripping is used they will lie just as heavy. White sweet sauce is made from wholemeal flour.VINNYS A1 STORE
parsley. and a little pepper with salt. a little ketchup. and do not lie so heavy as those made from white flour. and it is ready for use. Stew ripe cherries. Butter adds to the flavour of these dishes. Yorkshire puddings. raspberries. 1 or 2 eggs together. Cut Allinson wholemeal bread into slices a little over a 1/4 of an inch thick. Norfolk dumplings. let it bubble and sputter. and not at all harmful. vanilla. and are very tasty this way. lard. and if much butter. add boiling water. gooseberries. pie-crusts. SWEET BATTER. fry onions and add to them. pepper. having first cut off the hard crusts. Mix Allinson wholemeal flour. lemon juice. line a pie-dish with these. next make a batter of Allinson wholemeal flour. and are more nourishing and healthy. plums. SAVOURY DISHES MADE WITH BATTER. or other flavouring. are best made from Allinson wholemeal. batter poured over. Or tie the whole up in a pudding-cloth and boil. add a little pepper and salt. or other
. We call it "batter. and serve. milk. damsons. Serve with white sauce or eat with stewed fresh fruit. with sugar and spice. milk. Pancakes can be made from wholemeal flour just as well as from white. In making a brown sauce we put a little butter or olive oil in the frying-pan. salt. porridge. boil in a small quantity of water. STEWED FRUIT PUDDING. Then fill the dish with hot stewed fruit of any kind. cloves. All kinds of cold vegetables. and thus produce a sauce that helps down vegetables and potatoes.

&c. pour in a cupful of the "Sweet Batter. and other like articles as Madeira cake. Chop fine any kinds of greens or vegetables. smooth the meal with a little water. boil up for a minute and serve. pound cake. and this is a good substitute for a fruit pie.
A MONTH'S MENUS FOR ONE PERSON. wholemeal. 1 egg. 1/2 small cauliflower. Eat with vegetables." and you get a thick. Pour into a wetted mould. 1 even dessertspoonful of wheatmeal. Rusks. pour into a pie-dish. fry your vegetables before making into soup. 1/2 pint milk and water. seasoning to taste. 1 ditto cornflour. with pepper and salt to taste. To make it more savoury. Wash and cut up the cauliflower. bring the rest to the boil. WHOLEMEAL SOUP. poured into a mould. allowed to go cold and set.. bake. turn the batter into it. and may be eaten with stewed fresh fruit. butter a flat tin or a small pie-dish. and bake it from 20 to 30 minutes. thicken the soup with it. 1 gill of milk. 1/4 pint milk. let it all simmer for 5 to 8 minutes. then add plenty of hot water. wedding cake.VINNYS A1 STORE
ripe fruit in a jar. Make a batter of the ingredients. and a 1/4 of an hour before serving. biscuits. 1 teaspoonful of fine wholemeal. stir in the mixture. and turn out when cold. nourishing soup. 1. or the batter can be cooked in the saucepan. BLANCMANGE. buns.
No. Prunes can be treated the same way. small piece of butter.
CAULIFLOWER SOUP. pepper and salt to taste. add flavouring. add butter and seasoning. WHOLEMEAL BATTER.
. cheesecakes. stirring all the time. then it forms wholemeal blancmange. 2 oz. pour into the batter named above. cook till tender with the milk and water. sugar and vanilla to taste. Smooth the meal and cornflour with a little of the milk. stew in a little water until thoroughly done. can all be made of wholemeal flour.

1/2 oz. when cooked. dip in egg and breadcrumb. add butter and seasoning. 1 gill of milk. artichokes. Cook the vegetables in the water till quite tender.
ARTICHOKE SOUP. 1 small finely chopped and fried onion. or butter. and fry in vege-butter. and pepper and salt to taste. 1 tablespoonful sultanas washed and picked. boil up and serve. 1/4 lb. butter a small pie-dish. seasoning to taste. butter. and cook them in the milk and water. return to saucepan. thicken with the cornflour. 1 egg. Season to taste. and mix with the parsley before serving. sugar to taste. return to saucepan. Make it as follows. of flagolets. 1 teaspoonful of finely chopped parsley. season. potatoes. and bake the pudding about 1/2 hour. a little butter. FLAGOLETS.
No. 1 teaspoonful of cornflour. 3/4 pint milk and water (equal parts). and cut up small the vegetables. Beat up the egg and mix well all ingredients. they should be a thick purée. Boil up the milk. and a small bit of butter.
. 3 oz. 1 pint of water. of fine wheatmeal. boil up. and 1 small onion cut up small. some breadcrumbs. 1/4 oz. pepper and salt to taste. and form into 1 or 2 cakes. a little grated lemon peel. and serve with the sauce. WHEATMEAL PUDDING. 1 egg. LENTIL CAKES. wash. Cook the flagolets till tender. 1/4 pint parsley sauce. 1 carrot. season with pepper and salt. pepper and salt. 1/2 gill of milk. Rub them through a sieve. adding a little water if necessary. 2 oz.VINNYS A1 STORE
No. until tender. Serve with potatoes and green vegetables. add seasoning and butter. boil up and serve. of oiled butter. Stew the lentils with the onion in just enough water to cover them. 2 oz. of picked and washed Egyptian lentils. 3.
CARROT SOUP. 1 potato. previously smoothed with a spoonful of water. 2. 1 dessertspoonful of cold boiled vermicelli. add the vermicelli. 1/4 lb. rub them through a sieve. Peel.

a teaspoonful of vermicelli. pepper and salt to taste. Serve with vegetables. mix it with the milk. add butter and seasoning and serve. and add the other ingredients.
No. small tapioca. and steam the haggis 1-1/2 hours. pepper and salt to taste. 1/4 oz. then drain all the liquid. 4. 1/2 pint of water. pour off any which has not been absorbed. a pinch of herbs. 1/2 egg. 1 oz. a little butter.
No. let it simmer for 10 minutes.
CLEAR TOMATO SOUP. Beat up the egg. Boil the milk. and bake in the oven until a golden colour. 2 oz. of rolled oatmeal. sugar to taste. 5. Boil the tomatoes with the onion and water for 5 to 10 minutes. stir the ground rice into it. a scanty 1/2 pint of milk. season and sprinkle in the vermicelli. Turn the mixture into a small greased basin. and serve. return to the saucepan. Cook the Julienne in the stock until tender. 1 small finely chopped and fried onion. 2 tablespoonfuls of tinned tomatoes. 1/2 pint of milk. 1 oz. let the soup cook until the vermicelli is soft. 1 tablespoonful dried Julienne (vegetables).
CLEAR SOUP (Julienne). and bake it in the oven until thoroughly cooked. of wheatmeal. Pour the milk over the soaked tapioca. GROUND RICE PUDDING. of ground rice. pepper and salt to taste. 1 egg. turn the mixture into a small pie-dish. then add sugar and flavouring and the 1/2 egg well beaten. Put the tapioca into a small pie-dish. sugar and flavouring to taste.VINNYS A1 STORE
TAPIOCA PUDDING. Eat with or without stewed fruit. let it soak in a very little water for half an hour. HAGGIS.
. 1 oz. or 1 fair-sized fresh one. 3/4 pint vegetable stock. of oiled butter. a teaspoonful of grated onion. 1/2 gill milk.

1/2 oz. and meal. 1 ditto of wheatmeal. Flavour to taste. seasoning to taste. 1/2 pint milk. then rub them through a sieve. pour the juice over. 1/2 pint water. 1/4 oz. 1/4 lb. and bake the batter in a small buttered pie-dish. of butter. a few spoonfuls of water in the dish. sugar and flavouring to taste. Spread the rice on a flat dish. rice. Return to the saucepan. Cook the vegetables and lentils in the water until quite tender.VINNYS A1 STORE
MACARONI WITH CHEESE. place a little bit of butter on each. sugar to taste. It will take 20 minutes. 1 pint of water. and serve with sippets of toast. WHEATMEAL AND SAGO PUDDING. 1 oz. of oiled butter. and bake them from 15 to 25 minutes. and bake the pudding until a golden colour. 1/4 oz. Boil the macaroni in as much water as it will absorb (about 1/2 pint).
No. RICE AND TOMATOES. Meanwhile place the tomatoes in a small dish. 1 large tomato or two small ones. 2 oz.
LENTIL SOUP. of Egyptian lentils. add butter and seasoning. and serve.
No. each of carrots and turnips cut up small. WHEATMEAL BATTER. 1 egg. of meal. Make a batter of the egg. 6.
. 1/2 oz. pour the mixture into a little pie-dish. Boil the sago and wheatmeal in the milk until the sago is well swelled out. Set the rice over the fire with the water (cold) and the butter and seasoning. of butter. 2 oz. add the other ingredients. 1 dessertspoonful of sago. When tender serve with grated cheese and vegetables. of onion chopped fine. pepper and salt to taste. 1 gill of milk. boil up. place the tomatoes in the middle. of macaroni or Spaghetti. 2 oz. Season to taste. a little grated cheese. sprinkle with pepper and salt. of desiccated cocoanut. pepper and salt to taste. 2 oz. let it simmer until the water is absorbed and the rice fairly tender. 7. milk.

Peel. Cover with paste. and bake the tart until a light brown. a teaspoonful of chopped parsley. 1 small onion. Peel. add sugar and cinnamon to taste.
POTATO SOUP (2). and a little water. turn the sweet corn mixture on to the paste. Rub the vegetables through a sieve. and cut up the potatoes. 2 tablespoonfuls of tinned sweet corn. SWEET CORN TART. boil up and serve. add the butter and seasoning. and serve. a little piece of butter. and bake the cauliflower until golden brown. dust with pepper and salt. and cut up the celery. of butter. 8. Boil the cauliflower until tender. of grated cheese. Boil with the water until tender.
. pepper and salt to taste. pepper and salt to taste. Some paste for short crust. a piece of celery. and cook them in the water till quite tender. core. of butter. 1 piece of celery. some paste for crust. and cut up small the vegetables. and onion. 1/4 oz. return the soup to the saucepan. sugar and cinnamon or lemon peel to taste. and fill a small pie-dish with them. wash. (See "Sauces. 2 medium-sized cooking apples. then let cook gently for another 1/4 hour in a cooler part of the oven. Roll out the paste and line a plate with it. 1 small cauliflower. 1 tablespoonful of breadcrumbs. 2 medium-sized potatoes. and bake in a fairly quick oven until brown. 1 oz. 1/2 oz. Serve with brown sauce or tomato sauce. boil up. and cut up the apples. add seasoning. sprinkle over the cheese and breadcrumbs. Rub the mixture through a sieve. Pare.VINNYS A1 STORE
POTATO SOUP. and fried a nice brown in butter or vegebutter. pepper and salt. 1 pint of water. pepper and salt to taste. CAULIFLOWER AU GRATIN. 1/4 pint milk. 1 small onion chopped fine. cut it up and arrange it in a small pie-dish. wash. of potatoes.
No. Beat up the egg and mix with the sweet corn. Serve with white sauce. 1/2 lb. mix in the parsley. 3/4 pint water.") APPLE PIE. place the butter in little bits over the top. milk. season to taste. 1 egg.

each of potato. 1/2 pint water.
. boil up and serve. turnip. 1/4 pint milk. butter. Bring the milk to the boil. 1/4 pint milk. Wash the rice and put it into a piedish.
ASPARAGUS SOUP. sugar and flavouring to taste. celery. they should be soaked over night. Cook the rice in the milk and water until tender. add the sugar and any kind of flavouring. 1 teaspoonful of sago. 1 dessertspoonful of rice. and let the soup boil up until the cheese is dissolved. pour it over the rice. adding seasoning to taste. 3/4 pint water. 10.
No. 1/2 pint of milk.
RICE CHEESE SOUP. 1/2 dozen sticks of asparagus. Boil the asparagus in the water till tender. after removing the brown outer skin. Cover with short crust. put all in a pie-dish. butter. If possible. in 1/2 pint of water. STEWED PRUNES AND GRATED COCOANUT. add the seasoning. and the cornflour smoothed in the milk. seasoning to taste. 1 oz. and bake the pudding till the rice is tender. previously washed and cut up. of rice. VEGETABLE PIE. tomato (or any other vegetable in season). 1 level dessertspoonful of cornflour. Boil all the vegetables. and serve separately. 2 oz. Stew some Californian plums in enough water to cover them well. then add the cheese. carrot. pepper and salt to taste. and bake in a moderately hot oven. Add enough water for gravy. 1/2 oz. and seasoning. When they are quite tender. MACARONI WITH CAPER SAUCE. 1 oz.VINNYS A1 STORE
RICE PUDDING. Chop fine the onion and fry it.
No. of butter. pepper and salt to taste. 1/4 oz. 1/4 oz. a small onion. Grate some fresh cocoanut. of butter. grated cheese. 9. and sprinkle in the sago.

No. Make the white sauce. and stir it in. add sugar and flavouring. then add the capers and vinegar. SEMOLINA PUDDING. thicken with the cornflour smoothed with a spoonful of water. and bake until a golden colour.
BREAD SOUP. of semolina. a little milk. sprinkle with seasoning and serve with potato and greens.VINNYS A1 STORE
2 oz. and add a little piece of butter. pour the mixture into a little pie-dish. PRUNE BATTER. One slice of Wholemeal bread. 1/2 oz. 1 teaspoonful capers chopped small.
TOMATO SOUP. 1 oz. 2 oz. 11. boil up. pepper and salt to taste. or 6 oz. pour the batter over. 1/2 pint of milk. Dip the bread in milk. and a little butter. then in egg. Chop the onion up fine. of butter.
No. BREAD STEAK. sugar and vanilla to taste. fry the bread and onion a nice brown. and egg. 1 small onion. macaroni. pepper and salt. and bake until a nice brown. a little piece of butter. Make a batter of the milk. 1/4 pint white sauce (see "Sauces"). 1 gill of milk. of fine wheatmeal. serve with sippets of toast. Serve with vegetables. return to the saucepan. oil the butter. Place the prunes in a little pie-dish. half an egg beaten up. of fresh ones. 8 or 10 well-cooked Californian plums. meal. Boil the macaroni in 1/2 pint of water until tender. 1 teaspoonful of cornflour. and 1 egg. a small finely chopped onion. 12. Boil the semolina in the milk until well thickened. 1 teacupful of tinned tomatoes. and cook the tomatoes and onion in enough water to make 1/2 pint of soup. melt the butter in a frying pan. When cooked 15 minutes rub the vegetables through a sieve. with a little of the juice.
. enough of the caper vinegar to taste.

as directed in recipe for "Rice. 1 small finely chopped onion fried brown." Peel and wash the mushrooms. 1 oz. a little butter and seasoning. STEAMED PUDDING. 1/4 lb. add seasoning.VINNYS A1 STORE
1 slice of Allinson bread. 1 small Spanish onion. BREAD PUDDING. 1 egg. rub all through a sieve. sultanas. when almost tender drain
. 1-1/2 gills of water. 13. a dusting of pepper and salt and a bit of butter on each. 1 well-beaten egg. a pinch of nutmeg. sultanas. of bread. 1 oz. 1/2 doz. Bake them from 15 to 20 minutes. pepper and salt and a pinch of mixed herbs. Cut up the vegetables and cook them in 1/2 pint of water. When tender. MACARONI AND TOMATOES.
No. a little grated cheese. of oiled butter. pour the mixture into a buttered pie-dish. and serve with grated cheese and vegetables. rub the vegetables through a sieve. adding the onion and seasoning. pour over the gravy. a little milk. spread the rice on a flat dish. place them in a flat tin with a few spoonfuls of water. cinnamon and sugar to taste. 1/2 oz. place the mushrooms in the middle. Soak the bread in milk. Mix all the ingredients together. 1/2 saltspoonful of cinnamon. and serve. boil up. 1/2 oz.
ONION SOUP. sugar to taste. of rice. Cook the rice in 1/2 pint of water. 3 oz. Soak the sago over the fire in a little water. wheatmeal. of sago. and serve. of macaroni. add the butter and seasoning. a little milk. of mushrooms. 2 oz. and bake the pudding from 30 to 45 minutes. and serve. pepper and salt to taste. 2 oz. return soup to the saucepan. return the soup to the saucepan. 1/2 teacupful tinned tomatoes. Cook the rice in the water and tomatoes until tender. RICE AND MUSHROOMS. add the butter oiled. adding a little herbs. of butter. 1/4 oz. sweet almonds chopped fine. 1/4 lb. Boil the bread in 3/4 pint of water and milk in equal parts. When the bread is quite tender. and squeeze the surplus out with a spoon. 1 medium-sized potato. 1 oz. of butter.

Let it cook for 2 to 3 minutes. and thicken the soup. Form into 2 or 3 little cakes. a teaspoonful of fine meal. 1 spray of mint. 1 gill of custard. a little milk. a little jam. and serve with sippets of toast. if the mixture is too moist. 1/2 teacupful green peas. and serve. 1 gill of water. after picking them over and washing them. seasoning to taste. 15. and bake them a golden brown.
No. 2 oz. 2 ozs. smooth the meal with a little milk. Cut the sponge cakes in half. 14. add pepper and salt. Boil the vermicelli in the water until tender and all the water absorbed. Serve with white sauce. Soak the peas in water overnight. a few ratafias. and a little water if necessary. Pour the custard over.
.
GREEN PEA SOUP. and steam the pudding for an hour.VINNYS A1 STORE
off any water that is not absorbed. or vege-butter. 1/2 oz. the cheese. VERMICELLI RISSOLES. 1/4 oz. of potatoes cut into pieces. of butter. of split peas cooked overnight. pour the mixture into a soupor small basin. Then rub all through a sieve. 2 sponge cakes. 3 oz. of vermicelli. and cook them with the vegetables till quite tender. and a few breadcrumbs. boil up. 1 oz. tie with a cloth. Then add seasoning. 1 egg well beaten. the egg. pepper and salt to taste. spread them with jam. Boil the green peas in 1/2 pint of water. Set them over the fire in the morning. take out the mint. When the peas are tender. Return to the saucepan. TRIFLE. place little bits of butter on each. a slice of Spanish onion chopped up.
SPLIT PEA SOUP. and serve. add the butter. mix it with the other ingredients. let it all soak for half an hour. a few breadcrumbs. arranging them in a little pie-dish. of grated cheese. sprinkling crumbled ratafias and the almonds between the pieces of cake. a little butter.
No. a piece of celery. adding seasoning and the mint. of chopped almond. seasoning to taste.

CHOCOLATE BLANCMANGE. Turn out.
No.
LEEK SOUP. sweeten and flavour. potatoes. Arrange the potatoes. and cook them till tender in the water. and tomatoes in layers in a small pie-dish. Cut the butter in little bits. of grated cheese. 1 leek. and cut up the leek and potatoes. of half cornflour and fine wheatmeal. 1 egg.
No. Fill the dish with boiling water. adding a little hot water if needed. SAVOURY CUSTARD. and serve. onions. 1/2 pint water. pepper and salt to taste. BAKED APPLES AND WHITE SAUCE. Serve with sauce. 1/4 oz. Bring the milk to the boil. and serve. and sprinkle pepper and salt between the vegetables. Then rub the vegetables through a sieve. and boil the hot-pot for 1 to 1-1/2 hours. Proceed as in savoury custard. 16. fill the core with 1 or 2 stoned dates. potatoes.F. and serve with potatoes and greens. 1/2 pint of milk. cocoa. Spanish onion peeled and sliced. Wash and core a good-sized apple. 3 oz. add the milk. and allow to get cold. 17. pepper and salt to taste. 1-1/2 gills of milk. 1/2 lb. of butter. and smooth them with a little water. and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. 1/4 lb. wash. Pour into a wetted mould. a pinch of nutmeg. and scatter them over the top. Peel. of butter. keep stirring. flour. 1 teaspoonful N. 1 gill of milk. butter. and wheatmeal. mix cocoa. Stir the mixture into the boiling milk. and seasoning. 1/2 teacupful tomatoes. 1 oz.
. and allow to cook 5 minutes. boil up. Return to the saucepan. sugar and vanilla essence to taste.VINNYS A1 STORE
HOT-POT. 1 oz. 1/2 oz. pepper and salt to taste.

mix it with the potatoes. and bake the savoury for half an hour. Rub the mixture through a sieve. juice and rind of 1/4 lemon. and cook with the onion in the water till quite tender. and 2 oz. return the mixture to the saucepan. Wash the plums and put them in a small pie-dish.VINNYS A1 STORE
TURNIP SOUP. add butter and seasoning. 6 oz. a small onion. ripe plums. cold boiled potatoes. turn out when cold. a little butter and seasoning. and some vege-butter. 1 oz.
No. 2 oz. RICE CHEESECAKES. 1 egg. 1 oz. rice. 1 oz. and serve. sugar to taste. mix the egg—well beaten—seasoning. seasoning and sugar. of grated cheese. and form the mixture into small cakes. and egg. 1/2 lb. 1/2 pint water. Serve with vegetables and brown sauce. of vege-butter. wheatmeal. PLUM PIE. make a batter of the milk. 1 large tablespoonful of golden syrup. 1 egg. Cook the rice in the water until quite dry and soft. and cut up the vegetables. 1 large cooking apple. return to the saucepan. and cook them in the water until tender.
APPLE SOUP. and serve. a little butter. 1 gill of milk. thicken the soup with the cornflour. and bake
. with the Lemon rind. add seasoning. of tapioca. 1 small finely chopped onion. Take out the rind. a little wheatmeal. a pinch of nutmeg. Wash. add the syrup and lemon juice. 2 oz. seasoning. add sugar. in the water. 18. pour the mixture in a little pie-dish. some paste. cover the plums with a short crust. 1 teaspoonful of cornflour. pour 1/2 teacupful of water over them. boil up. peel. Peel and cut up the apple. Fry the potatoes in the butter. Roll in wheatmeal. POTATO BATTER. 1/4 lb. 1/2 pint of water. Boil the tapioca until quite tender. and cheese with the rice. of potato. and serve. pour the mixture into a wetted mould. add the butter. turnip. 1 gill water. or butter. meal. Rub them through a sieve. 1/2 pint of water. and fry them a golden brown. LEMON MOULD. seasoning and sugar to taste. mix well.

egg. 19. 1/4 oz. Serve with stewed fruit. SAUSAGES. quarter the egg. boil up the soup. Oil the butter and mix it with the breadcrumbs. apples. carrot. of butter beans soaked overnight in 1 pint of water. 1/2 oz. 2 oz. and cut up the vegetables. season with pepper and salt. butter. celery. carefully with it. Rub through a sieve. 1 egg well beaten.
BUTTER BEAN SOUP. and bake until set. 1/2 small onion cut up small. and place the pieces on the mixture. butter. add the butter. pour the custard over the macaroni. 1/2 stick celery. and serve. and bake the pie 1/2 hour. boil up. Boil the macaroni in water until tender. peel. 1/2 pint milk. add sugar and flavouring. seasoning to taste. and cook them in 1/2 pint of water till tender. pepper and salt to taste. return to the saucepan.
No. add the butter. a little butter. Cut into little pieces and place in a little pie-dish. macaroni. 6 eggs. 2 oz.
. When nearly tender. 1 hard-boiled egg. Peel and cut up the apples and onion. some paste for a short crust. 2 oz. Spanish onions. beat the milk. stew gently with a little water. 1/2 saltspoonful of herbs. sugar and flavouring to taste. Wash. cover with a crust. return to the saucepan.VINNYS A1 STORE
the pie a golden brown. 1/2 oz. 20. turn the mixture into a small pie-dish. 1/2 small onion. adding water as it boils away. MACARONI PUDDING. 6 oz. 1 teacupful of breadcrumbs. 2 oz. add the egg.
CELERY SOUP. APPLE AND ONION PIE.
No. rub the vegetables through a sieve. 1/4 lb. and serve. 1/2 small onion chopped fine. season and add the butter. pepper and salt. season with pepper and salt. When all is tender. Cook all the vegetables until tender. 1 potato. well beaten. butter.

herbs. 1/2 oz. 1/2 lb. ground rice. and 1 egg. 1 small onion. Break up the toast.
SORREL SOUP. a little milk. and bake 1/2 hour or until golden brown. wash. of cheese shredded fine. 1 slice of dry toast. 1 oz. rolled wheat. Pour the mixture into a small pie-dish. when tender. potatoes. 21. 1/2 pint milk. Make the mixture into sausages. and fry them brown in a little vege-butter. cocoa. 1 tablespoonful of currants and sultanas mixed. VEGETABLE PIE. 1/2 Spanish onion chopped up.
FRENCH SOUP. and bake for 20 to 30 minutes. butter. let it cool a little. pepper and salt to taste. Peel. 1 gill milk. and vanilla. then add the fruit. 1 tomato. 3/4 pint of water. Boil the rice in the milk for 5 minutes. cover with paste. ROLLED WHEAT PUDDING.
No. season and add the butter. Pour the mixture into a small pie-dish. 1/2 pint water. and let simmer another 15 minutes. cook till the onion is tender. boil in the water till tender. a little butter. pepper and salt. add 1/2 gill of milk. 1 teaspoonful N. place the vegetables in a small pie-dish. and seasoning. and cut up the potatoes and onion.VINNYS A1 STORE
onion.
. 22. well-beaten. Stew the potatoes and onion in a little water. sugar to taste. Cook the rolled wheat in the milk for fifteen minutes. add the milk. sugar. some paste for crust. sugar to taste. 1 potato.
No. and rub through a sieve. 1/2 pint milk. 1/2 oz.F. Return the mixture to the saucepan. and serve. peeled and cut in pieces. and bake in the oven until golden brown. 1 oz. pepper and salt. cocoa. 1 good handful of sorrel washed and chopped fine. cut up the tomato and mix it in. CHOCOLATE PUDDING. and set all the ingredients over the fire. roll them into a little breadcrumb. 1 small onion chopped fine. a little vanilla. mix in the egg.

pepper and salt. fine wheatmeal. Simmer gently for 10 minutes. pepper and salt. 23. mix in the other ingredients. Then cool it. 1/2 teacupful green peas. EVE PUDDING. Remove the saucepan from the fire immediately. a little butter. keep stirring until the spoon gets coated. When cold. and 1 egg. Line a couple of patty pans with the paste. egg. a little paste for short crust. 1 teacupful of breadcrumbs. Any kind of stewed fruit. 1 oz. and continue stirring the custard until it is well thickened. serve with stewed fruit. pour the mixture into a small jug. pepper and salt. SAVOURY BATTER.
GREEN PEA SOUP. and serve. a dessertspoonful of meal. When they are cooked mix them well with the vermicelli. Add the butter and seasoning. MUSHROOM TARTLETS. 1 small apple. Mix all the ingredients. placing the jug in cold water. 1/2 oz. and a few finely chopped almonds. 1 teaspoonful finely chopped parsley. 1/2 oz.
. and chopped fine. citron peel chopped fine. butter. and 1 gill of milk. vermicelli. butter. pour the mixture into a buttered pie-dish. 1/2 small grated onion. 1/4 oz. 1/4 lb. peeled. pour the mixture into a small buttered basin. place this in a saucepan of fast-boiling water. and seasoning. 2 oz.
No. and boil the soup for a minute or two before serving. 1 gill of milk. 1 egg. sugar to taste. Make a batter of the meal. Cook the green peas and spring onions in 1/2 pint of water until quite tender.VINNYS A1 STORE
sorrel. 1/2 oz. cover and steam for 1 hour. 1 or 2 finely chopped spring onions. STEWED FRUIT AND CUSTARD. 1/2 oz. beat up the egg. oiled butter. Serve with sweet sauce. which shows that the custard is thickening. and bake the tartlets until golden brown. sultanas. cooked and cold. Serve with vegetables. butter. cored. and milk. and stir the milk into it gradually. after having dried them and cut into pieces. thicken the soup with the meal (which should be smoothed with the milk). and bake the batter 1/2 hour. Heat the milk. Stew the mushrooms in the butter. the juice and rind of a small half-lemon. 1 egg well beaten. mushrooms. Custard: 1 gill of milk. sugar and vanilla to taste.

1 tablespoonful of milk. and the meal smoothed in a little milk. add the milk and smooth the meal with it. Boil the beans in as much water as they absorb until quite tender. 1/2 oz. 1 tablespoonful of cold mashed potatoes. seasoning to taste. a little milk.VINNYS A1 STORE
No. mashed potatoes. Soak the beans in butter over night. Gradually drop the mixture into the boiling soup. place a few bits of butter on the top. sugar and flavouring to taste. butter beans. Mix the ingredients. 1/2 teacupful cold lentil purée 1 small finely
. Then pass them through a nut-mill or mash them up. RATAFIA CUSTARD. herbs. flavour with nutmeg. 1/2 small onion chopped fine. form into little rissoles. Stew the mushrooms and onions together in the butter until well cooked. and mix with the fried onion. and bake in the oven until a nice brown. 1/2 teacupful of breadcrumbs.
MUSHROOM SOUP. mushrooms cut up small. 1 well-beaten egg. Serve with vegetables. 1/2 pint hot milk. pour the mixture into a small buttered pie-dish. and seasoning. and bake the custard in a moderate oven until set. 25. add 1/2 pint of water. ratafia broken up. fry the onion in the butter. BUTTER BEANS RISSOLES. Add seasoning. 1 egg well beaten. 24. 2 oz. let cook for a minute. SAVOURY SAUSAGES. 1 dessertspoonful of fine wheatmeal. a pinch of herbs. and serve. 1/2 oz. and proceed for dumplings as follows: 1 egg.
CLEAR SOUP WITH DROPPED DUMPLINGS. of butter. place them on a buttered tin. and serve with sippets of toast. Make 3/4 pint of clear soup. of butter.
No. 1 teaspoonful of fine wheatmeal. 1/2 small onion chopped fine. 2 oz. 1 oz. and cook the vegetables for 10 minutes. roll in breadcrumbs. Let the soup thicken and boil up. pepper and salt. Beat up the egg.

Form into sausages. grated cheese. Serve with vegetables and sauce. scatter bits of butter on the top.
No. 1 egg. pour the custard into a small pie-dish. and bake until golden brown. well beaten. Partly bake. peel. and bake until set. and the other ingredients. butter. chestnuts. 1 teaspoonful of cornflour.
CHESTNUT SOUP. 1/4 pint milk.VINNYS A1 STORE
chopped onion tried brown. 26. 1/2 small grated onion. Boil up and serve. a little sugar and flavouring. then rub through a sieve. and set them over the fire with the
. then fill with any kind of stewed fruit. add the egg. butter. adding seasoning. 1/2 lb. and serve with vegetables and tomato sauce. Beat the egg. roll them in a little wheatmeal. and finish baking. seasoning. Boil the ground rice in the milk until stiff. Cut up the vegetables. and breadcrumbs. parsnip. ground rice. Boil. pepper and salt to taste. pepper and salt. cook them until tender. 1 egg. add butter and seasoning. 1/2 oz. mix it with the milk. 1/4 oz. dish up. sprinkle well with fine breadcrumbs. 1/4 oz. sweeten and flavour to taste.
No. 1/2 lb. a pinch of herbs. potato. a little nutmeg. 1/2 pint hot milk. and bake them a nice brown in the oven. FRUIT TART. return the mixture into a saucepan. and as much milk as needed to make up the quantity of soup. 1/2 small onion. Line a couple of patty pans with paste for short crust.
PARSNIP SOUP. 1/2 pint milk. a little milk. GROUND RICE CUTLETS. Serve hot or cold. BAKED CUSTARD. 2 oz. Mix the ingredients. 1/4 lb. 27. spread the mixture on the tin. and mash the chestnuts. Butter a flat tin and sprinkle with breadcrumbs. Cut into pieces.

breadcrumbs. 1/2 lb. 1/2 oz. fill the basin with the apples. butter. 1 tablespoonful of cream. gooseberries. and serve. Make a batter with the milk. MACARONI CUTLETS. apples. 1 egg. cold boiled macaroni. Bring the milk and water to the boil with the mace. let get cold. Beat the egg well. MACARONI SAVOURY. 1/2 pint of water. sugar to taste. butter. of cold boiled macaroni cut small. 1/4 oz. season to taste. GOOSEBERRY POOL. 1 gill milk. and mix it with the macaroni cut in small pieces. Serve with rusks. 1 oz. 1/2 gill of milk. dip in egg and breadcrumb. seasoning. turn the mixture into a small pie-dish. 1/2 oz. grated cheese. 28. and out up the apples. 1/2 oz. Shape into cutlets. and meal. previously oiled. 1/2 oz. bind the soup with the cornflour. butter. and the butter. sugar to taste. rub the fruit through a sieve.
SEMOLINA SOUP.
No. Add the herbs. and fry a nice brown. grated cheese. and serve. thicken with the semolina. milk.
. and steam the pudding for 1 to 11/2 hours. boil up. Peel. and mix the gooseberries with the cream. semolina. 1 egg. remove the mace. and bake until a golden brown. and as much breadcrumb as needed to keep the mixture together. Cook the goose-berries in 1/2 gill of water. fine wheatmeal. egg. 2 oz. seasoning to taste. or vege-butter. a pinch of herbs. halt a small grated onion. 2 oz. APPLE PUDDING. a very small piece of mace. onion. when soft enough to pulp. and some paste as for a short crust. 1 gill water. and the butter. and butter. add sugar and cinnamon. pepper and salt. 6 oz. 1 saltspoonful of cinnamon. mix together with the macaroni.VINNYS A1 STORE
onion. cover with paste. core. add cheese. cheese. Line a pudding basin with paste. pepper and salt to taste. When it has boiled up. Serve with vegetables. add sugar to taste. cook gently for 10 minutes. and seasoning.

and serve with baked potatoes. rice. until the rice is quite tender. curry. and egg. Cut the celery into pieces. and seasoning in the milk and water. Cut the beetroot into small dice. make a batter with the milk. 3/4 lb. rub it through a sieve. and serve. boil it up for a few minutes before serving. Let some butter or oil boil in the frying-pan. cut into dice.
CURRY RICE SOUP.
No. Meanwhile. return to the saucepan. let it cook until quite tender. salt to taste. butter. 2 tablespoonfuls of meal. add the butter. 1/2 gill milk. adding seasoning to taste. a little Lemon juice.VINNYS A1 STORE
No. 30. 1/2 stick celery. pepper and salt. smooth the meal with part of the milk. pumpkin. and cover the paste. pepper and salt. stew the pumpkin. sugar to taste. finely chopped onion. 1 dessertspoonful of meal. 1/4 oz. Cook the rice with the onion. seasoning to taste. some paste for short crust. 1 egg. drop the batter by spoonfuls into the boiling fat. mix the beet with it. add the rest and thicken the soup. 1/2 oz.
. BEETROOT FRITTERS. which should have been previously brushed over with white of egg. juice of 1/2 a lemon. 1 gill of milk. 1 pint milk and water (equal parts). 1 small beet. 1 oz. 1 saltspoonful of curry. and serve the fritters with vegetables and brown sauce. PUMPKIN TART. butter. Add sugar and Lemon juice. 1/2 teacupful tinned tomatoes. fry a golden brown. 1 teacupful of sweet corn. 29. and bake the tart until the crust is done. add pepper and salt to taste. Line a plate with paste. meal.
CELERY SOUP. 1 oz. Stew together. set it over the fire with 4 pint of water. SWEET CORN AND TOMATOES. a little piece of butter. with a little water until tender.

spread each piece with golden syrup and over this with clotted cream. CREAM CHEESE SANDWICHES. 1/4 pint cream.VINNYS A1 STORE
BANANA PUDDING. pour the mixture into a small pie-dish. and bake in a moderate oven until the custard is set. EGG AND TOMATO SANDWICHES. like sandwiches. and a tablespoonful of fine breadcrumbs. Put them on a plate in the oven. a little salt. CURRY SANDWICHES. 2 bars of good chocolate. slit the latter and remove it when the cream is whipped firmly. CHOCOLATE SANDWICHES. then put any kind of jam between the slices. and cook in the milk until they will mash up well. a teaspoonful of curry powder. Mix the chocolate with the cream and spread the mixture on thin slices of bread. 3 bananas. a piece of butter the size of an egg. Peel and slice the bananas. and the lemon juice. Rub them through a sieve. If desired sweeter add a little sugar to the cream. and when the bread is toasted serve on a napkin. adding a piece of vanilla 1/2 in. a teaspoonful of lemon juice. long. 1 gill of milk. Pound together the yolks of 8 hard-boiled eggs. Cut some slices of new bread into squares. well beaten. whip the cream. Grate the chocolate.
. add the egg. make into sandwiches. Spread some thin brown bread thickly with cream cheese. sift with powdered sugar and serve. Pound to a smooth paste and moisten with a little tarragon vinegar. DEVONSHIRE SANDWICHES.
SANDWICHES
CHEESE SANDWICHES. 1 egg. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter.

make into sandwiches in the usual way. pepper and salt. and serve on hot buttered toast. add the tomatoes and pepper and salt to taste. 1/2 oz. pour the gravy from it round the dish. Cut in slices 1 or 2 ripe red tomatoes. Put a little bit of butter on each slice.
APPENDIX
. Arrange in a single layer in a baking tin.VINNYS A1 STORE
2 eggs. after having removed the seeds. bake 15 minutes. Skin and slice the tomatoes. and let them simmer for 10 minutes. butter. Beat up the eggs. then turn it out and let it get cold. sprinkle with fine breadcrumbs seasoned with pepper and salt. set the saucepan aside and allow the tomatoes to cool. 1/4 lb. A few drops of lemon juice are an improvement. mashing them well with a wooden spoon. TOMATOES ON TOAST. melt the butter in a saucepan. mix them with the tomatoes and stir the mixture well over the fire until it is well set. tomatoes.

Economy. it consistently affords that 100% of Brain. (approx. Send 4d. Free Sample 2 lb. and particulars of monthly prize distribution of 23 cash prizes and 100 Bread Trenchers and Knives. Other essentials of perfection are amply proved by the following facts:— Palatability.F. the Fact that a 2 lb.) Allinson loaf contains as much real nutriment as a pound of beef (costing nearly three times as much) is a point of economy that none can afford to overlook. Nourishment. sample loaf and N.VINNYS A1 STORE
The PERFECT BREAD
The Perfect Bread and the Perfect Food is the best description of Allinson Wholemeal Bread." name and address of nearest Allinson Baker. In Addition. Containing the whole of the grain. —Which wheat is so scientifically cleaned and ground by a patented stone mill process that Allinson Bread is perfectly digestible under all conditions. Loaf. Apart from the questions of economy and nourishment. In view of recent advice tendered by the Government on food economy. Allinson Bread retains to the full the delicious flavour of fresh-gleaned wheat. together with free illustrated booklet on "Bread and Health. Allinson Bread is unique as the health-maintaining diet because it retains those essentials of the wheat expressly designed by Nature as a Natural and all sufficient corrective. which combines the maximum of nutriment at a minimum cost. Biscuits. Allinson Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh fruit or salads. Bone and Muscle building qualities provided by unadulterated wheat. stamps (to pay carriage) for free 2 lb.
.

It contains the full 100% nourishment of unadulterated wheat in a form so perfectly digestible that it is the ideal flour for all possible Baking purposes. have arranged a series of monthly competitions for "Allinson" Housewives in order to stimulate a wider and more general use of Wholemeal Flour in the making of Pastry. Each month ladies will be invited to compete in making one or other of the delicious recipes found in the Handy recipe book enclosed with each bag of Allinson Flour. 1st Prize will be £5 in Cash. cakes.." £5 " 20 of 5/. 2nd " " £2 " 3 of 20/. in time to reach us by the time indicated on the particulars enclosed with each bag flour. 10 " 10/. 210 Cambridge Road. Sold only in sealed bags 3-1/2 lbs.
. Pack the cake carefully and forward it. together with your name and address. 14 lbs. This competition will run until further notice. realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet. etc. giving to each extra nourishment and retaining all the delicious flavour of fresh-gleaned wheat. Many people who wisely use Wholemeal Flour for baking bread fail to realize that it can be used with equal success when making puddings.. Cakes.VINNYS A1 STORE
Allinson Gold Medal Wholemeal Flour has been rightly termed the "Flour of Health. and cash prizes to the value of £20 will be awarded in each competition for the best "dainties" sent in according to the decision of our cookery expert whose award must be accepted as final. Each cake must be made in strict accordance with the directions given as to the quantities of the ingredients. and of the purity and nutritive quality of Allinson there is no question.will be £5 in War Loan Vouchers. and pastry." The importance of pure unadulterated flour for domestic cookery cannot be exaggerated. £20 Monthly Prize Scheme. 7 lbs.. Sole Proprietors: THE NATURAL CO. The Proprietors of Allinson Gold Medal Wholemeal Flour. MONTHLY COMPETITION. and home-made Bread. of all Health Food Stores.will be £3 in Cash. There will be no entrance fee. Bakers. Puddings. Allinson Wholemeal Flour alone must be used. Grocers. LTD.

"NF" Biscuits.
Allinson Wholemeal Biscuits are at one and the same time the most delicious and nourishing biscuits sold at a popular price.VINNYS A1 STORE
LONDON.. or 3 lbs. There are four distinct kinds each sold at the same price. post paid for 2/6. Sold by all Allinson Bakers. carriage paid for 5/-to any address in the United Kingdom direct from —
. As with Allinson Bread. Grocers. and refuse all substitutes. They are guaranteed free from all chemicals and are made from the celebrated Allinson Gold Medal Wholemeal Flour. E. these biscuits are most easily digestible and wholesome. Allinson's Autograph is stamped on each biscuit. etc. LUNCH BISCUITS (Plain) LUNCH BISCUITS (Sweet) GINGER BISCUITS COCOANUT BISCUITS OATEN BISCUITS (Plain) OATEN BISCUITS (Sweet) Be sure that Dr. Health Food Stores. or a family tin containing 6 lbs.

Of all Allinson Bakers. They contain all the nourishment of pure unadulterated wholemeal and are made both sweet and plain. Allinson.R. 210 Cambridge Road. LONDON. T. 210 Cambridge Road.
Allinson Wholemeal RUSKS
These delicious rusks contain no chemicals and are consequently far superior to the ordinary kind which contain so much harmful chemical rising material.P. Health Food Stores. They are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers.C. 8d. 1/6 post paid direct from— THE NATURAL CO. etc. LONDON. Grocers.
. E. or 2 lbs.. LTD. LTD. They can be eaten by the most delicate and are excellent for Babies. Ex-L..VINNYS A1 STORE
THE NATURAL CO. None genuine without the signature. per lb. Edin.. R.. E.

Usually the milk of the cow is given as a substitute for mother's milk. nor the milk of any other animal. Some Doctors Advise lime water to be added to the milk. It takes the place of mother's milk fairly well. this causes the milk to curdle in flakes. gives rise to constipation. Edin. Ex-L. but it hinders digestion. but it has its drawbacks. ALLINSON. and cause discomfort. The aim of the scientific and practical physician is to prevent this heavy curdling while allowing cow's milk to be taken. No artificial food. are long in digesting.P.R.C.
.VINNYS A1 STORE
The Allinson NATURAL FOOD
for
Babies & Invalids
A Note by Dr. is equal to a mother's milk. and may lead to stone in the bladder. the chief one is that it curdles in heavy cheese-like masses. which lie heavy on the stomach.

Only under exceptional circumstances should tinned milk be used. Sugar should not be added to the food. will prevent it curdling in heavy masses. and thus is a valuable addition to the milk. E. put on the fire. it nourishes all the organs but clogs none. Prices Natural Food in tins. or they are too starchy.
"POWER"
. I am a practical physician. 1/-. of Food) carriage paid from— THE NATURAL CO.C. "Healthy Babies and how to Rear Them. 2/6. or in laxative principles. or not warmer than the temperature of the human blood. LTD. as on board ship. when added to cow's milk. and it is my boast that I rarely lose a child in illness. the success that has followed its use justifies me in saying that it is second to none." by T. mix well. it contains all that the growing baby needs. One part of water is added to two parts of fresh milk. and when cool the food is ready. but they have their drawbacks. or 1/-or 2/6 tin (containing 4 lbs. nor should tinned or condensed milk be ordinarily used. They all are a trouble to make.. In place of a thermometer. Ex-L. Allinson. This. When Inventing Natural Food I tried to overcome every obstacle and make it the best Food for infants in the market.VINNYS A1 STORE
Some advise barley. 210 Cambridge Road. or else they contain injurious chemicals. Grocers. or they are deficient in bone-forming materials. 3d. etc. and oatmeal water is heating. Nine-tenths of the foods made for babies are made on wrong lines. the tip of the little finger is a good tester.P. to be added to the cow's milk. and 5/-of all Health Food Stores. etc. if the food does not feel hot to this test it will be of the right temperature. bring to the boil.R.. Mothers should send a post-card for free booklet. or when fresh milk cannot be had. These often answer the purpose.. This is the Way to prepare the food for babies. LONDON. Knowing these Drawbacks I invented Natural Food.R.. and to each half-pint of this mixture is added a fairly heaped-up teaspoonful of Natural Food. All food should be given cool.. Chemists. They either contain too much sugar. is easily prepared. and besides this. wheat. barley and rice water are constipating. Also quite as invaluable for nursing mothers and invalids. oatmeal or rice Water. and when babies are reared as I advise they are usually the admiration of all. 6d. and live to be a source of delight to their parents.

and so carry away the bile and various other digestive juices. be tasty. It is made in the form of crisp pellets. a certain amount of "filling" material to occupy the stomach and bowels.
BRUNAK
The HEALTH BEVERAGE
. E. nourish every organ and tissue of the body. mineral matters for bone and teeth. gives exercise to the teeth. The rational man wants something that will satisfy the cravings of hunger. and not be too bulky. Sold in Packets only at 7d by all Health Food Stores. Further. Bakers. Power is a Natural Corrective of inestimable worth.. but it is rare to find all combined in one.VINNYS A1 STORE
THE IDEAL BREAKFAST FOOD
Mankind is eternally searching for the best form of food. cause daily laxation. as in "Power. LONDON. It contains everything necessary for supporting the human frame. for 2/-direct from— THE NATURAL CO. or 3 lbs. hydro-carbons and carbo-hydrates for heating the body and suppyling the requisite energy for work. Grocers. It is perfectly digestible and will prove a tower of strength and a standby under all conditions of life and work. the retention of which means disease. It combines proteid elements for building up the muscles. 210 Cambridge Road. It may form the correct diet for young children and the aged." Power is pleasant to the taste—nutritious and most sustaining. We have many foods that will fulfil one or two of these conditions.. and lastly. etc. LTD. keeps them in good order. and stimulates the salivary glands.

and can be taken at any meal or at supper-time. For Pastry it should be softened slightly before rubbing into the flour. even in diabetes. being a pure vegetable product both healthful and economical. may take BRUNAK with perfect safety. the brainy man and the athlete. May be drunk by young and old. coffee. also by invalids. Wakefulness." Sold by all Stores and Chemists at 1/2 per lb. Trembling. Is as easily made as either of them. Low Spirits. as tasty as COFFEE. packet. It does not contain animal fat whatever.. For cooking and frying it is used in the same manner as Butter or Lard. or cocoa. or direct from— THE NATURAL CO." "All who suffer from Nervousness and Palpitation and Headache.
The Allinson VEGEBUTTER
Not only Vegetarians but many others agree that the Allinson Vegebutter is the ideal fat for cooking purposes. as comforting as COCOA.VINNYS A1 STORE
"It is as refreshing as TEA. LONDON. E. Loss of Memory.
. and all who cannot or should not take tea. and no nervousness in a ton of it. weak and strong. There is not a headache in a barrel of it. It is never rancid and is far more digestible than Cow Butter or any other animal Fat. 210 Cambridge Road. and as harmless as WATER. and a little more water used in making the paste than if Lard or Butter were being used. Flushing. LTD.

One pound weight will go as far as three pounds of butcher's meat. and form bone and muscle.
. Equally suited to rich or poor. tin for 1/6. good complexions. women. perfectly digestible.VINNYS A1 STORE
Of Health Stores 1/6 and 7/-per Tin. 210 Cambridge Road. or 10 lbs. LONDON. and not cost one-sixth of the price. or a sample 2 lb. always retain the same delicious flavour. LTD.. for 7/-post free from — THE NATURAL CO. E. and children alike. and thoroughly relished by men. Being steam-cooked by a patented process.
The Allinson Breakfast Oats
The Allinson Breakfast oats are made solely from finest Oats grown in our own country—and no country can grow Oats equal to ours. produce healthy skins.

It builds up Brain. Bone.VINNYS A1 STORE
MAKE SPLENDID PORRIDGE FOR THE WINTER MONTHS THE NATURAL CO.
. LTD. It is perfectly digestible and especially suitable for growing children.
The Allinson CRUSHED WHEAT
THE ALLINSON CRUSHED WHEAT is also just splendid for porridge. E. 210 Cambridge Road. containing all the 100% nourishment of the celebrated Allinson Wholemeal. with all its delicious flavour.. as without impairing their delicate digestive systems. and Muscle. LONDON.

VINNYS A1 STORE
Nothing is nicer than Allinson Crushed Wheat in Savouries and Puddings.. LTD. E. 210 Cambridge Road. Sold everywhere in 7 lb. LONDON. As with all other Allinson specialities. these Blanc-Mange Powders are
.
Dainty Dishes
Allinson BLANC-MANGE ---POWDER--ALLINSON BLANC-MANGE POWDER makes the most dainty puddings in six distinct flavours: ALMOND—RASPBERRY—LEMON—STRAWBERRY—VANILLA and PINEAPPLE. bags or direct from— THE NATURAL CO.

Boxes containing 6 Packets. E. Tarts and Puddings. LONDON. etc. 210 Cambridge Road. Boxes post free for 1/-direct from— THE NATURAL CO. 210 Cambridge Road. Two Boxes for 1/-post free from— [Note: Stamped. Nothing is nicer in summer-time than Allinson Custard and Fresh Fruit.. or in Winter with Stewed Prunes or Tinned Fruit. LTD. sufficient to make 1 pint of delicious Blanc-Mange. They supply nourishment and delicacy of flavour at the same time. or two 6d.VINNYS A1 STORE
composed of the purest and most healthful ingredients.
Sold by all Grocers and Stores in 6d.
Allinson Custard Powder
Is as delicious as it is economical to use. in every respect as pure and equal in flavour to home-made custard prepared with new eggs.
. LTD. PRICE ADVANCED] THE NATURAL CO.. Boxes containing 6 packets each. and make excellent sweets for both children and "grown-ups. E.. One penny packet is sufficient to make a pint of thick creamy Custard. LONDON. Of all Health Stores." Sold in 6d. Grocers.

LONDON.VINNYS A1 STORE
Delicious COCOA & CHOCOLATE
NF Cocoa forms a most healthful and nutritious food-beverage combining with pure Cocoa a portion of Cocoa Butter and Allinson Natural Food with all its additional nourishment.
. Nothing is more delicious or so capable of building up the body when run down or recovering from an illness.
The 2/6 Tins of NF Cocoa or 1 lb. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes. for it is perfectly digestible. 210 Cambridge Road.. of Chocolate 2/-sent post free from— THE NATURAL CO. E. LTD.

The Allinson Vegetable SOUP
Here is one of the most useful and economical additions to the Housewife's Larder. either plain or mixed with equal parts of milk. and 2/6 Tins. adding. It greatly improves both the flavour and nourishing qualities of Soup. and Stores. at the small cost of 2d. Ask for Allinson Prepared Barley. E.. and is much more nourishing than rice pudding for children. and be sure the signature is on every tin. 1/-. Properly prepared Barley Water contains far more nourishment than Beef Tea. Broth and Vegetable Stews. Especially suitable is it for making Barley Water. and more palatable. Grocers. much actual nourishment and a delicious flavour. the 1/-and 2/6 Tins are sent post free by THE NATURAL CO. one of the most healthful and refreshing drinks for both summer and winter.
.VINNYS A1 STORE
PREPARED BARLEY
an ideal DRINK
Allinson Prepared Barley may be eaten as porridge or pudding. Sold in convenient packets. this delicious Soup can be instantly made and served either as a separate course or as a sauce with a wholesome vegetable dinner. Of all Chemists. LONDON. LTD. in 6d.. per pint. 210 Cambridge Road. and during illness is the ideal drink. at little extra cost.

LONDON. Allinson's signature on every bottle at 1/-per bottle by all Health Food Stores...VINNYS A1 STORE
Sold in 2d. or 1/-Packet direct. and 1/-Packets. E. etc. Grocers. E.. All may use these foods with benefit. 6d. LTD. pastry. by all Food Stores. and supply the system with vegetable salts and acids in the best form.
." Sold with Dr.
Finest NUT OIL
NUT OIL is far preferable to any other kind for use in salads. They are natural food in a plain state. and the QUANTITY OF OIL SHOULD BE ABOUT THREE TIMES THE AMOUNT OF THE VINEGAR USED. LTD. 210 Cambridge Road. 210 Cambridge Road. LONDON. from— THE NATURAL CO. and two dinners each week of them with wholemeal bread will prevent many a serious illness.— THE NATURAL CO. for very few know the value of them. and for frying and cooking of every description.. Salads should be eaten with wholemeal bread. "Salads are not used sufficiently by English people. post free.